Shrimp Pomodoro

• 2 Tablespoons Olive Oil
• 3 cloves Garlic, Minced
• 1 cup Cherry Tomatoes, Quartered
• 15 ounces, fluid Canned Tomato Sauce
• 14- 1/2 ounces, fluid Chicken Broth
• 2 Tablespoons Fresh Basil, Julienned + Garnish
• 1/2 pounds Farfalle Noodles
• 1 pound Fresh Or Frozen And Thawed Shrimp, Peeled And Deveined
• Salt And Pepper, to taste
• Parmesan Cheese, Freshly Grated For Garnish (optional)

1. Heat oil in a skillet (with a lid) over medium high heat.
2. Add the garlic to the hot oil and saute long enough to season the oil, about 1 minute (do not brown the garlic).
3. Add tomatoes and cook for one minute more.
4. Add the sauce and chicken broth.
5. Bring to a boil and simmer for two more minutes.
6. Add half of the fresh basil to the skillet.
7. Cover and simmer on low.
8. Meanwhile, boil a pot of water for the pasta.
9. Once the pasta water is boiling drop in the pasta and drop the shrimp into the broth mixture.
10. Boil the pasta per the instructions, but drain the noodles 2 minutes before the specified time.
11. Once the pasta water is drained, immediately add the pasta to the broth mixture and continue to cook for about 5-10 minutes so the noodles can absorb the rich shrimp flavored broth.
12. Spoon the pasta into a bowl.
13. Sprinkle with freshly grated Parmesan cheese and freshly julienned basil.
14. Adapted from teambeachbody.com.

olive oil, garlic, cherry tomatoes, tomato sauce, chicken broth, fresh basil, noodles, shrimp, salt, parmesan cheese

Taken from tastykitchen.com/recipes/main-courses/shrimp-pomodoro/ (may not work)