Prep Time: 5 mins
Total Time: 13 mins
About This Recipe
“This is one of a series of Solo meals that is designed for one, or if served with a salad, it could be a light lunch for two. However the recipe’s concept can be expanded to feed a family.”
4ouncescooked baby shrimp( the tiny ones)
1 1/2 cupsdry pasta( I like rotini)
1/2 cuptomato, diced
1 1/2 finely diced fresh garlic
fresh shredded parmesan cheese
Cook pasta in two quarts of salted water until done (about 8 minutes).
Place shrimp in a colander and thaw under warm water.
Place catsup, lemon juice, garlic and olive oil in the bottom of a pasta serving bowl, mix well and adjust taste with salt and pepper if desired.
Just moments before the pasta is done, add the shrimp to the pasta and then drain in the colander.
Pour into the pasta bowl, toss to coat, and add the tomatoes.
Top with Parmasan cheese, and add additional oil is desired.