Quick and Healthy Fresh Tomatoes, Basil and Shrimp Pasta Dinner

When I use to work at St. Joseph's Hospital in Lancaster, their canteen made this marvelous quick and highly nutritious dish for staff and visitors alike. The hospital's canteen became office space so I was forced to figure out how to make this delectable dish on my own. Here is my version of Fresh Tomatoes, Basil and Shrimp Pasta.

Fresh Tomatoes, Basil and Shrimp Pasta serves 4

Ingredients

1 1/4 pounds cooked purchased peeled and deveined shrimp
1 1/2 tablespoons olive oil
8 oz purchased pre-sliced mushrooms
3 garlic cloves, thinly sliced
1/2 cup dry white wine
1 pint cherry or grape tomatoes cut in half
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
12 oz lemon pepper penne or tomato basil penne cooked
1/2 cup chopped fresh basil
1/2 Fresh Grated Parmesan or Romano Cheese

Instructions
(If you plan ahead of time to make this dish, cook your penne the night before as per
instructions on the box. Otherwise, cook your penne while sautéing the rest of your
dinner).

1. Heat oil in a large nonstick skillet over medium-high heat.

2. Add mushrooms and garlic; sauté until mushrooms start to soften.

3. Add shrimp, and sauté 1 minute.

4. Add wine and deglaze pan, cook 1 minute

5. Add tomatoes, 1/4 teaspoon salt and pepper

6. Add precooked pasta and cook 3-4 minutes until everything is warmed through

7. Top with cheese (cheese can be left out to make it more heart healthy)

8. Top the cheese with chopped basil

Enjoy! Serving suggestions:

Purchased Spinach Salad, add drained mandarin oranges and silvered almonds
top with lite balsamic vinaigrette.
White Wine
Whole Wheat Roll with Seasoned Olive Oil