Shrimp Rosemary and Pasta

Kitchen Tested
  • Yield 6 to 8 servings

The tomatoes and green onions make this very quick dish attractive.


1 (16-ounce) package angel hair (capellini) pasta
2 pounds medium shrimp, peeled
1 tablespoon minced garlic
1 tablespoon dried rosemary
1/4 teaspoon pepper
1/2 cup sherry
1 cup chopped fresh Roma (plum) tomatoes
1 bunch green onions, thinly sliced
2 tablespoons chopped parsley


  1. Cook pasta according to package directions, omitting any oil and salt.  Drain; set aside.
  2. In a large skillet coated with nonstick cooking spray, cook shrimp and garlic until shrimp turn pink, about 5 minutes.  Add rosemary, pepper, sherry, tomatoes, green onions and parsley.  Saute 3 to 4 minutes, until shrimp are done.  Add pasta and toss well.



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