Shrimp Pasta - Gulf Shrimp & More

Here's an elegant shrimp pasta dish that you can whip up in under 30 minutes.
This is a great way to feed a family of four a delicious shrimp dinner for under
$10! Try adding sliced mushrooms as a variation.

Shrimp Pasta

1 lb Louisiana Gold Gulf shrimp
2/3 lb pasta (angel hair is great)
1 14.5 oz can of diced tomatoes
(Italian style works well)
1 small onion - chopped
4 cloves garlic - minced
2 tablespoons olive oil
1 tablespoon butter
1 teaspoon basil flakes
1 teaspoon oregano flakes
1/2 teaspoon salt
1/2 teaspoon ground black
pepper
1 tablespoon sugar (use 1
teaspoon if you don't appreciate
a bit of a sweet taste)
1 tablespoon grated Romano or
Parmesan cheese

Heat a pot of salted water to boiling
and cook the pasta.

While the water is heating, sauté the onion and garlic in a skillet with the olive oil and
butter on medium heat for around four minutes. Add the can of diced tomatoes, the basil,
oregano, salt, pepper, sugar, and grated cheese. Bring to a simmer and add one pound
of the thawed shrimp. Cook for several minutes until the shrimp are no longer translucent.

Drain the cooked pasta and serve on a plate or pasta bowl. Spoon the shrimp and
tomato sauce on top. Garnish with parsley, if desired.