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.
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!