3 tbsp. olive oil
3 cloves minced garlic
2 (15 oz. ea.) cans diced tomatoes (Hunts)
2 tsp. dried oregano
juice of 2 lemons
salt and pepper, to taste
1 lb. fresh shrimp, peeled and deveined
1/2 lb. angel hair pasta, cooked

Heat the oil in large nonstick skillet over medium-high heat. Add the garlic and sauté until golden, about 1 minute. Add tomatoes, oregano, half of the lemon juice, salt and pepper. Lower heat and simmer for 5 minutes. Add the shrimp and cook until they are pink and have curled. Add the pasta and toss well. Sprinkle with rest of lemon juice.

Notes: I use cooked shrimp, which just has to be heated up. Can also sprinkle with Parmesan cheese for added flavor. Chicken is a good substitute for shrimp if your family doesn't like seafood.

Submitted by: Cyndi Bennett