Oxmoor House JANUARY 2008
Cook pasta according to package directions, omitting salt and fat. Drain.
While pasta cooks, drain 1 can diced tomatoes; discard liquid. Combine drained tomatoes with remaining 1 can tomatoes; set aside.
Heat a large nonstick skillet over medium-high heat. Coat pan with cooking spray. Add onion, and sauté 2 minutes or until tender. Add tomatoes, wine, and oregano. Bring to a simmer; cook 5 minutes, stirring frequently. Stir in shrimp; cook 1 minute or until mixture is thoroughly heated.
Divide pasta among plates; top evenly with shrimp mixture. Sprinkle with cheese.
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