Pasta with Garlic Shrimp and Tomato Sauce

We make this dinner every year on Christmas Eve.  For a vegan option, substitute roasted cauliflower or broccolini for the shrimp. 

Serves 4

Ingredients: 

20-24 raw shrimp, peeled and deveined *
3 cloves of garlic, minced
2 TBS olive oil
1 25 oz jar of Italian tomato sauce,  (Rao) Marinara
2 TBS fresh parsley, chopped or fresh basil
Salt & pepper
1 package of fettuccini (dried or fresh)
1/4 cup of black olives (optional)

Directions: 

Heat the sauce in a small saucepan on medium-low. Add the olives Keep on a low simmer.

Bring a large pot of water to boiling. Add 1 tsp salt, and then add the pasta.  Cook according to package directions.

Heat a non-stick frying pan to medium.  Add the olive oil, chopped garlic and the shrimp.
Cook 1-2 minutes per side (turning once), till pink.
Remove to a bowl.

Place pasta in each bowl, and top with the sauce.  Mix. Then place the cooked garlic shrimp on top. Sprinkle with chopped parsley and serve.


* I like to buy the 10-12 size of shrimp (10-12 = 1 lb)
So you would buy 2 lbs approximately.
Substitute your favorite vegetables for a vegan pasta dish.