Day 13--Shrimp Pomodoro Pasta

I found this recipe on Kraft Foods and thought it was worth a try.

It was.

My only comment is that if you use frozen shrimp, make sure they're thawed and drained completely before adding them to the sauce--otherwise the sauce will be too thin. I also used shallots for a milder onion flavor.

Shrimp Pomodoro Pasta

1/2 cup Kraft Balsamic Vinaigrette Dressing
1 onion, finely chopped
2 cloves garlic- minced
1 can (28 oz) diced tomatoes with juice
2 cups uncooked penne pasta
1 pound cooked medium shrimp
1/4 cup grated parmesan cheese

Heat a large skillet on medium-high heat. Add dressing, onions and garlic. Cook 2 minutes. Stir in tomatoes and cook for 12 minutes, stirring occasionally.

Cook pasta as directed on package.

Add shrimp to sauce and cook another 2 minutes or until shrimp is heated through. Remove from heat.

Toss drained pasta with sauce. Sprinkle with cheese.

Makes 4 servings.