mia cucina italiana

SHRIMP POMODORO PASTA BOWLS
Serves 2

This dish comes together quickly, so have all of your ingredients prepared beforehand.

For pasta:
8 oz angel hair pasta
1 Tbsp butter
1/2 tsp dried oregano

For shrimp:
3 Tbsp olive oil
3 Tbsp butter
3 cloves garlic, minced
8 oz 30-count shrimp, cleaned, shelled and deveined
1 tsp lemon pepper
1/2 tsp dried oregano
juice of 1/2 lemon
2 medium tomatoes, peeled and chopped
salt and pepper to taste
grated Parmesan for topping

1. Cook angel hair pasta according to package directions. Drain and place back into pain. Over very low heat, add butter and oregano, toss to coat. Cover and turn off heat, set aside.

2. In a saute pan over medium heat, melt oil and butter. Add garlic and prepared shrimp. Sprinkle with lemon pepper, oregano and lemon juice. Saute until just pink, about 3-4 minutes total. Add tomatoes, salt and pepper and heat another minute until tomatoes are warmed.

3. Place pasta into individual bowls. Top evenly with shrimp mixture and grate Parmesan on top.