I wanted something light and different the other night for
Supper: this recipe filled the
bill :-) It was the first time I have ever cooked it, but I am thinking it won’t
be the last.
This recipe is simple, but satisfying. Mushrooms,
garlic, and a smidgen of white wine add depth of flavor to shrimp. To speed
preparation, use prepared shelled and deveined shrimp.
PASTA w-TOMATO & SHRIMP ~Makes 4 servings
1 TBSP + 1 teaspoon Olive Oil * 2 cloves Garlic, minced * 2 cups coarsely chopped Tomatoes * 8 medium Mushrooms, thickly sliced * 10 ounces Shrimp, shelled and deveined
* 2 TBSP fresh Dill, finely chopped (or 1 teaspoon dried) * 1 TBSP Lemon Juice * 1 TBSP dry White Wine * 4 ½ ounces medium pasta Shells, cooked
and drained
In a large skillet over medium heat, cook the
garlic in the oil until softened and fragrant. Add tomatoes and mushrooms, and
gently cook about 15 minutes to blend flavors.
Add shrimp; sprinkle with dill, add lemon juice
and wine. Cook gently until shrimp begins to pink and curl in on itself.
Stir in pasta and occasionally toss a few minutes
to warm shells.
Serve and enjoy!
