Biff's Sweet Sour Shrimp and Pasta

Name: Biff's Sweet Sour Shrimp and Pasta
Prep time: 5 min
Cook time: 8 min
Total time: 13 min
Yield: 1 serving(s)
Ingredients: 4 ounces cooked baby shrimp (the tiny ones); 1 1/2 cups dry pasta (I like rotini); 1/2 cup tomatoes, diced; 2 tablespoons catsup; 2 tablespoons lemon juice; 2 tablespoons olive oil; 1 1/2 finely diced fresh garlic; fresh shredded parmesan cheese

Submitted by Bill Hilbrich

"This is one of a series of Solo meals that is designed for one, or if served with a salad, it could be a light lunch for two. However the recipe's concept can be expanded to feed a family."

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photo by Bill Hilbrich

Ready In:: 13mins
Ingredients:: 8
Serves:: 1

ingredients

4 ounces cooked baby shrimp (the tiny ones)
1 ¹⁄₂ cups dry pasta (I like rotini)
¹⁄₂ cup tomatoes, diced
2 tablespoons catsup
2 tablespoons lemon juice
2 tablespoons olive oil
1 ¹⁄₂ finely diced fresh garlic
fresh shredded parmesan cheese

directions

Cook pasta in two quarts of salted water until done (about 8 minutes).
Place shrimp in a colander and thaw under warm water.
Place catsup, lemon juice, garlic and olive oil in the bottom of a pasta serving bowl, mix well and adjust taste with salt and pepper if desired.
Just moments before the pasta is done, add the shrimp to the pasta and then drain in the colander.
Pour into the pasta bowl, toss to coat, and add the tomatoes.
Top with Parmasan cheese, and add additional oil is desired.

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RECIPE SUBMITTED BY

Bill Hilbrich

Saint Cloud, Minnesota

Some of you know me as Brother William. No, I am not really a Monk, but I have grown to enjoy my simple and solo lifestyle. My love for humanity is based on fellowship rather than sensuality. I PROMISE that I will never share a recipe unless I have tasted the food. Most of the recipes are mine, but I have included a few classics, and some recipes that were written by very creative people, that are just so good that I had to share. From time to time I have found recipes with my name on them in print magazines, but they are always altered in some way by the publisher. So there is no reason why you should not add your own personal touch. If you leave this page with just one thought, I hope that it would be that Cooking is a Creative Sport. I grew up in Glenview Illinois, just north of Chicago. My Mother loved those little exotic cookbooks, that were sold as a weekly series in grocery stores in the 1950's. I was taught to eat whatever was put on my plate so I ate food from a different culture every week. If I had to pick a favorite, it would be Mediterranean. After leaving my Mother's table, I have lived and enjoyed eating in Colorado, Missouri, Montana and Nebraska, before settling in Saint Cloud, Minnesota in 1975. After a 30 year marriage with mixed reviews, I am now pleasantly single again, and plan to stay that way. Up until recently, I had occupied my evenings just talking with people and sometimes sharing recipes, while soliciting donations for Non-Profit Organizations. Yes .. that's right, for over 20 years, I was a Telemarketer. The perfect job for a Taurus. I enjoy reading cook books the same way most people read novels,and I am still improving my skills in the art of Solo Cooking. However; my true passion will always be sharing my favorite recipes with all of you.

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