Shrimp with Basil Pasta and Sun Ripened Tomatoes

Plump, juicy shrimp and sun-ripened tomatoes
get the zesty taste of the Mediterranean
from fragrant garlic and fresh basil
in this delicious seafood and pasta dish.

Ingredients:
12 ounces fresh or frozen peeled and deveined medium shrimp
1 tablespoon cooking oil
1 large onion, chopped (1 cup)
2 cloves garlic, minced
2 cups chopped, plum or common tomatoes
2 tablespoons snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon drained capers (optional)
1/2 teaspoon salt
1/8 teaspoon pepper
8 ounces spaghetti or other pasta, cooked and drained
1/4 cup finely shredded Parmesan cheese
Fresh basil leaves (optional)

Directions:
Thaw shrimp, if frozen. Set aside.
Pour cooking oil into a wok or large skillet.
(Add more oil as necessary during cooking.)
Preheat over medium-high heat. S
tir-fry onion and garlic in hot oil for 2 minutes
or until onions are crisp-tender.
Remove onion mixture from the wok.
Add shrimp to the hot wok.
Stir-fry for 2 to 3 minutes or until shrimp turn opaque.
Return onion mixture to the wok.
Add tomatoes, basil, capers (if desired),
salt, and pepper. Stir all ingredients together.
Cook and stir for 1 minute more or until heated through.
Serve immediately over hot cooked spaghetti or other pasta.
Sprinkle with Parmesan cheese.
Garnish with fresh basil leaves, if desired.