Herbert Hoover had it wrong, you need a tiger shrimp in every pot! Enjoy this spectacular and healthy tiger shrimp pasta.
- 1/2 tablespoon olive oil
- 4 garlic cloves, minced
- 2 cans diced tomatoes, Italian style
- 1 cup artichoke hearts, drained & chopped
- 1 tablespoon basil
- 1/2 tablespoon oregano
- 1 teaspoon Italian seasoning
- S & P
- 1 pound tiger shrimp, de-veined, peeled & washed
- 1 cup penne pasta (I love the wheat version)
In a large skillet on medium-high: heat up olive oil & saute garlic cloves until browned. Turn heat down to medium-low.
Add the cans of tomatoes and chopped artichoke hearts to skillet. Mix together.
Add basil, oregano, Italian seasoning and S & P. Stir until uniform. Simmer for 30 minutes to meld flavors.
In a medium saucepan- boil 3 cups water. Add pasta and cook until al dente. Drain & set aside.
In a medium saucepan- boil 3 cups water. Add shrimp and boil for 5 minutes. Drain and add to tomato concoction. Stir and simmer together for 5 minutes.
Place pasta on plates and spoon shrimp mix on top. And there you have it, instant delicious! Serve with a side of Italian bread and you have yourself a wonderful weekend meal!