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Shrimp and Shells

Yield: Serves 4 - 1 1/2 cups each.



Tender bits of shrimp with black-eyed peas, pasta shells and tomato sauce.

1/2 cup water
1/2 cup prepared salsa
2 cups crushed tomato with puree
1 cup frozen or canned black-eyed peas
1-1/2 cups shell pasta
1/2 pound raw small shrimp, peeled & deveined

Place all ingredients except shrimp into large 12 inch nonstick skillet.

Bring to a boil, reduce to a simmer and cook for 4-5 minutes or until pasta is almost tender, stirring frequently.

Add shrimp and cook for 1-2 minutes until shrimp is firm and done.