Fresh Tomato Shrimp Pasta
8 ounces dry pasta of choice [cooked al dente’]
3 cloves garlic
1/2 onion, diced
2 tablespoons olive oil
2 TB butter
1/4 cup red wine of choice
4 medium tomatoes, chopped
salt and pepper to taste
1 cup spinach leaves [optional- *because really 1 cup of fresh spinach equals about 2 bites per serving, so it's mostly for color]
1 pound cooked shrimp - peeled
8 ounces fresh mozzarella or parmesan cheese, grated- *I use twice this, or 2 cups*
Bring a large pot of lightly salted water to a boil. Add the pasta, and cook according to box directions. Drain.
In large skillet, add butter and olive olive, heat on medium-high until butter is mended, add onion and garlic to the pan. stir well. cook about 4 minutes stirring often, until onion is clear. Add wine. cook, stirring often about 2 minutes. Add diced tomatoes, salt and pepper. Simmer for about 3-5 minutes, stirring occasionally.
Mix in spinach until it wilts [1 minute], then stir in the shrimp. Cook until shrimp are pink [ 2-3 minutes]. Toss with pasta in a large serving bowl, and mix in mozzarella or parmesan cheese.
*Garnish with chopped fresh basil if desired.*