Red Garlic Shrimp & Tomato Pasta

Ingredients

• ¹⁄₂ lb (225 g) uncooked spaghetti noodles, preferably whole-grain
• 1 tbsp olive oil
• 1 pkg (340 g) frozen, peeled raw shrimp, defrosted
• 2 tsp Red Garlic Topper Blend
• 1 pint cherry tomatoes
• ¹⁄₄ cup table cream
• ¹⁄₄ cup grated Parmesan cheese

Preparation

1. Fill a Multipurpose Pot three-quarters full of water. Bring to a boil over high heat. Once boiling, add noodles and continue to boil until pasta is tender, about 8–10 min. Once cooked, drain noodles.
2. In a large fry pan or skillet, heat oil over medium-high heat. Add shrimp; season with topper blend. Cook, stirring occasionally, until pink and cooked through, about 2–3. Remove from pan and set aside (don’t wash).
3. Slice tomatoes in half; add to pan. Reduce heat to medium, cook 3 min, stirring frequently, until softened and juices start to release. Stir in cream and cheese; reduce heat to low. Scrape up any bits in the pan. Heat through, about 1 min.
4. Add cooked pasta and shrimp. Toss to combine. Season with more blend, to taste.