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Shrimp and Pasta with Mushrooms and Tomatoes

fish and seafood, pasta dishes

1 lb fresh or frozen medium shrimp
12 oz dried whole grain angel hair pasta
6 oz fresh shiitake mushrooms
6 oz fresh cremini mushrooms
3 cloves garlic
1 tablespoon olive oil
1 14 1/2 oz can whole peeled Italian style tomatoes
2 teaspoon snipped fresh thyme
1/2 teaspoon Salt
1/4 teaspoon ground black pepper
2 tablespoon fresh Italian flat leaf parsley

1. Thaw shrimp if frozen. Peel and devein shrimp. Rinse shrimp; pat dry
with paper towels. Set aside. Cook pasta according to package directions.
Drain; keep warm.

2. For sauce, cut up undrained tomatoes; set aside. In a very large
nonstick skillet, cook and stir mushrooms and garlic in hot olive oil over
medium-high heat for 4 minutes. Add tomatoes, thyme, salt, and pepper. Bring
to boiling; reduce heat. Simmer uncovered for 10 to 15 minutes or until
thickened. Stir in shrimp. Cook, covered, about 5 minutes or more until
shrimp turn opaque. Serve Shrimp mixture over hot pasta. Sprinkle with
snipped parsley. Makes 6 servings.

Yield: 6 servings

Preparation Time: 30

** Exported from Now You're Cooking! v5.83 **

--
Leah: That were a wee bit repulsive.
Buffy: Went okay. 'Cept I feel a little wierd about using a
crucifix to kill someone.
Leah: Yeh dinno much about religion, do yeh?