1 lb. cooked, cold leftover pasta (any shape)
1 lb. shrimp, shelled and deveined (or chicken breast*)
1/4 cup extra virgin olive oil (EVOO)
1 medium onion, cut into rings
5 cloves garlic, minced
salt and pepper, to taste
1 tbsp. oregano
1/2 to 1 cup grated Parmesan cheese, for sprinkling

Heat EVOO in skillet. Add onion and sauté until transparent. Add minced garlic, sauté until lightly browned.

Add pasta, salt, pepper and oregano cook until browned around edges, pressing down in pan - add more oil if needed. Add shrimp, cook until pink.

Place in 4 pasta bowls. Sprinkle with Parmesan cheese. Serve immediately with toasted garlic bread and salad.

Note: If using chicken, sauté with onion and garlic until done and then add pasta.

Makes 4 servings.

Submitted by: S. Minkin