SHRIMP PASTA w/TOMATO and BASIL

Recipe courtesy of Pam's Midwest Kitchen Korner

Ingredients:

8 ounces spaghetti

1 tablespoon olive oil

½ pound large shrimp, peeled and deveined

3 garlic cloves, minced

½ teaspoon crushed red pepper flakes

1 teaspoon sugar

Salt and pepper, to taste

1 (16-ounce) can Fire Roasted diced tomatoes

1 cup cherry tomatoes, halved

½ cup basil leaves, chiffonade

Shredded Parmesan for garnish, optional

Method:

Cook spaghetti in a large pot of salted boiling water according to package directions.

Place oil in large skillet over medium-high heat.

Add shrimp and garlic to skillet.

Cook shrimp about 1 minute on each side until they just begin to turn translucent.

Transfer to plate and set aside.

Reduce heat to medium and add canned tomatoes, cook for 1 minute.

Add red pepper, sugar and season with salt and pepper.

Stir in cherry tomatoes and basil, cook for 1 minute,

Return shrimp to pan and combine well.

Add cooked spaghetti, tossing well.

Cook for another 2 minutes.

Serve, garnished with Parmesan.