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Quick and Easy Pasta and Sauce

This easy shrimp pasta dish needs nothing more than tomatoes, fresh basil and a hearty amount of garlic. Make yourself a pasta dish in the time it takes to cook the pasta.


  • 1 package fresh fettuccine
  • 1 can stewed tomatoes
  • 1/3 cup olive oil
  • 1 pound shrimp, 41-50 count works well.
  • 3 cloves fresh garlic
  • fresh basil
  • fresh grated Parmesan or Romano cheese


  1.  Precook the fettuccine to just before the al-dente stage and ice it to stop the cooking process. You might even cook it the day before. If you do, rinse under cold water to separate strands before adding it to the mix.
  2. Put the olive oil in a large non-stick skillet, add the garlic (minced in a press, chopped - your choice) and saute for a couple minutes to soften it and to extract flavor to the oil.
  3. Add the can of stewed tomatoes and heat the mix to simmer stage. Add the shelled/thawed shrimp (works best if you've let the shrimp warm up, or have rinsed them under tepid running water just before using it) and just before it's cooked, add the fettuccine and all of the coarsely chopped fresh basil.
  4. Toss the entire mix until the shrimp is cooked and the fettuccine is hot. Serve with fresh-grated Parmesan or Romano, and garlic bread.

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