Creamy Tomato-Basil Sauce with Shrimp

Submitted by Jeanine Bigoness

1 T olive oil

1 small onion, finely chopped

2 garlic cloves, finely chopped/pressed

¾ can (28oz) diced tomatoes, undrained

½ cup cocktail sauce

3 T fresh basil

2 T fresh parsley

¼ t salt

¼ t pepper

½ cup heavy whipping cream

1 bag of cooked frozen shrimp, thawed

8 oz container fresh mushrooms, sliced

Heart oil in large skillet over medium-high heat.  Add onion, garlic and mushrooms; cook, stirring frequently, for 3 to 5 minutes or until tender.  Stir in tomatoes with juice, shrimp sauce, basil, parsley, salt and pepper; reduce heat to low.  Cook, stirring occasionally, for 4 to 6 minutes.  Gradually stir in cream; cook, stirring frequently, for 5 to 7 minutes or until slightly thickened.  Stir in shrimp; cook for 1 to 2 minutes until heated through.

Serve hot over pasta

Serves 4