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.

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

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

Add cherry tomatoes, basil and cooked spaghetti, tossing well.

Cook for another 2 minutes.

Serve, garnished with Parmesan.