By Wendy Kennedy
1 14 oz can diced tomatoes (398 ml)
1 cup finely chopped onion (250 ml)
4 garlic cloves, minced (or ½ tsp, 2 ml garlic powder)
3/4 tsp oregano (4 ml)
1/4 tsp pepper (1 ml)
1/2 tsp parsley flakes (2 ml)
1 lb shrimp and/or scallops
Fresh parmesan cheese
Combine first 6 ingredients in a frying pan covered. Bring to a boil
and then simmer for 1 hour. Add shrimp. Bring back to a boil
and then simmer for a few minutes until shrimp is cooked. If it's
uncooked it will turn pink when it's cooked. Pink shrimp
just needs to be heated.
Serve over pasta - I used angel hair pasta. Sprinkle with grated
parmesan cheese just before serving.