Tomato ‘N’ Shrimp Pasta

• 12 ounces uncooked spaghetti
• 1-1/2 pounds uncooked medium shrimp, peeled and deveined
• 1 teaspoon minced garlic
• 3 tablespoons olive oil, divided
• 1/2 pound sliced fresh mushrooms
• 1/2 cup chopped onion
• 2 cans (14-1/2 ounces each) diced tomatoes, undrained
• 3 tablespoons tomato paste
• 2 tablespoons minced fresh basil
• 1 teaspoon sugar
• 1 teaspoon dried oregano
• 1/4 to 1/2 teaspoon crushed red pepper flakes

1. Cook spaghetti according to package directions. Meanwhile, in a large skillet, saute shrimp and garlic in 1 tablespoon oil until shrimp turn pink. Remove and set aside.
2. In the same skillet, saute mushrooms and onion in remaining oil until mushrooms are lightly browned. Stir in the tomatoes and tomato paste. Bring to a boil. Reduce heat to low. Add the shrimp, basil, sugar, oregano and red pepper flakes.
3. Cook, uncovered, for 5-10 minutes or until heated through. Drain spaghetti; top with shrimp mixture.

spaghetti, shrimp, garlic, olive oil, mushrooms, onion, tomatoes, tomato paste, fresh basil, sugar, oregano, red pepper

Taken from www.tasteofhome.com/recipes/tomato-n-shrimp-pasta/ (may not work)