One time, we had leftover grilled prawns from a fancy dinner. Instead of heating it with lots and lots of garlic and butter which is what I usually do with those pink striped fellows, I thought of olive oil and lots and lots of tomatoes. No fuss easy to make pasta.

Many would argue that eating pasta is the ultimate in carbo-loading. But I swear, this dish is an exception. It’s light and filling at the same time that you don’t have to "carbo-load" to be satisfied.

Shrimp Pomodoro

Ingredients:
5-6 pieces of large shrimp (fresh or cooked)
1 tbsp minced garlic
1 medium white onion, chopped
1 can chopped tomatoes (I love the brand that I buy at my local supermarket)
dried or fresh basil
dash of salt to taste
2 cups of cooked spaghetti or angel hair pasta

Procedures:
Heat olive oil in a pan over medium heat. Cook garlic and onion until translucent. Pour the canned tomatoes into the pan and stir a bit then let it simmer for 1 minute. Add shrimp. Flavor with salt, pepper and basil. Mix with cooked pasta and serve hot.