Fresh Tomato and Shrimp Pasta

From, contributed by Jessi Islami


8 oz. Dry Fettuccini Pasta                                 3 cloves garlic

½ sweet onion, cut into wedges                         3 TBSP fresh oregano leaves

4 TBSP olive oil                                               4 med. tomatoes, chopped

3 TBSP fresh chopped basil                              salt and fresh ground pepper to taste

1 cup spinach leaves                                         1 lb. cooked shrimp, peeled and deveined

8 oz. Fresh mozzarella cheese, diced


  1. Bring a large pot of lightly salted water to a boil.  Add the pasta, and cook for 8 minutes, or until tender.  Drain.
  2. Combine the garlic, onion, and oregano in a food processor.   Pulse until finely chopped.  Heat the olive oil in a large skillet over medium heat.  Add the onion mixture; cook and stir until fragrant and almost golden.  Mix in the tomatoes, basil, salt and pepper.  Simmer for about 5 minutes while the pasta is cooking, stirring occasionally.
  3. Mix in spinach until it wilts, then just before the pasta is done, stir in the shrimp.  Cook until heated through.  Toss with pasta in a large serving bowl and mix in mozzarella cheese.