Mediterranean Shrimp and Pasta Toss
Recipe from Aggie's Kitchen
1/3 pound whole wheat rotini pasta (enough for 2-3 people)
4 TB olive oil, divided
1/2 large sweet onion, chopped
3-4 cloves garlic, minced
2 TB capers
1/4 cup chopped mixed pitted olives
1/2 lb shrimp, peeled and deveined
1-2 cups cherry tomatoes, halved
salt and pepper to taste
handful of torn basil
Cook pasta according to directions.
Heat 2 TB olive oil in a nonstick skillet. Add onions and garlic to olive oil and cook for 2-3 minutes. Add capers and shrimp and saute until shrimp are just pink. Add tomatoes and cooked pasta directly to skillet and toss with additional 2 TB olive oil, torn basil and lemon juice. Add salt and pepper to taste and serve with Parmesan cheese.