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