Shrimp With Broccoli/Cauliflower Florets Over Pasta

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1 lb. frozen peeled/clean shrimp – thawed
1 pkg. (16 oz.) frozen broccoli/cauliflower florets – cooked and drained according to package
1  lb  pasta – cooked and drained
3 garlic cloves, minced
1⁄4 cup chopped onion
3 Tbsp. olive oil
1 can 28 oz crushed tomatoes in puree
1/4 cup red or white wine
Salt/ Pepper to taste
Hand full parsley – chopped
1⁄4 cup grated Parmesan cheese

Cook pasta and drain. In a large pot, sauté garlic and onion in olive oil  salt/pepper until tender. Add tomatoes and red wine cover bring to a slow boil and simmer 15-20 minutes.

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Add shrimp – simmer additional 5-6 minutes, or until shrimp is pink. Stir in minced parsley.  Serve  with broccoli/cauliflower florets over cooked pasta. Sprinkle cheese – pour the wine, pass the bread and enjoy!

Serves 5-6