Shrimp and Tomato Cream Sauce over Angel Hair Pasta

1 lb Shrimp Cleaned and Peeled*
28 oz Can of San Marzano Style Tomatoes
15 oz Can Crushed Tomatoes
3/4 Cup of Cream
1-1/4 Cups Diced Yellow Onion
9 Cloves of Garlic Minced
1-1/2 tbs Italian Herbs
3 tbs Olive Oil

*If you do not eat shellfish — substitute with 1lb Grilled Salmon or 1lb Grilled Chicken and add at the same time as cream

(1.) Using a 2-quart pot, heat olive oil and add six cloves of minced garlic and the diced yellow onion. Saute until translucent, then add salt and pepper. Next add San Marzano tomatoes lifting them one by one from can by hand and crushing over pot (do not add the juice from can). Add the can of crushed tomatoes and the Italian herbs then simmer on low for 10 minutes. (2.) Add 1 tbs of olive oil to non-stick skillet with remaining three cloves of minced garlic. Once heated, add the shrimp and saute until pink on both sides. Remove from heat and set aside. In a separate pot... bring water with a dash of salt and olive oil to a boil for the angel hair pasta. (3.) Once the pasta is in the water, add shrimp and cream to tomato sauce and warm until pasta is ready. Serve over pasta with grated parmesan and garnish with fresh basil.

Fantastico!

We use Barilla Wheat pasta. It has a great flavor! See picture below.