Pasta With Tomatoes And Shrimp
|Olive oil||1 Tablespoon|
|Garlic||2 Clove (10 gm), minced|
|Tomatoes||2 Cup (32 tbs), coarsely chopped|
|Mushrooms||8 Medium, sliced|
|Shrimp||10 Ounce, deveined|
|Dill||2 Tablespoon, finely chopped|
|Lemon juice||1 Tablespoon|
|Dry white wine||1 Tablespoon|
|Pasta shells||4 1⁄2 Ounce, cooked, drained|
1. In a 2 1/2-quart casserole, microwave oil and garlic on High 1 minute, until softened. Add tomatoes and mushrooms; microwave, covered, 4-5 minutes, stirring halfway through cooking.
2. Add shrimp, arranging with tails toward center of casserole. Sprinkle with dill, lemon juice and wine. Microwave, covered, on High 2 1/2-4 minutes, just until shrimp turn pink, rearranging shrimp and stirring halfway through cooking.
3. Stir pasta into casserole; toss to combine.