I know this one will look much like the Chicken Pasta. But really, it IS different. A little faster to make, as there is less prep work.
1 bag frozen shrimp. Cooked and de-tailed, if you can find. Medium sized.
1 box pasta
1 can diced tomatoes
Optional ingredients: frozen peas, white wine, feta cheese
Cook up the pasta. Drain.
I ususally begin to thaw the shrimp by running them under warm water first.
In a skillet, combine shrimp, a few squirts of lemon juice, and pepper (to taste). As it begins warming, add tomatoes (drained or undrained, you pick) and any of the optional ingredients. Heat.
I find the sauce part usually is watery/ runny from the water coming off the shrimp and peas as they thaw, so I add corn starch (as described on the box) to thicken up.
Plate - pasta. Shrimp mix on top. Ymmmm.
Serves 4 adults easily.