This recipe is an easy, light version of a traditional favorite!
1 Bag of 40 shrimp uncooked tailless shrimp
1 large diced tomato
1 large diced onion
2 garlic cloves
Salt and Pepper to taste
half package of spaghetti
1 can of Light Table Cream ( found on Hispanic aisles)
Boil water with a pinch of cooking oil in it and add spaghetti once it’s boiling, cook for 9 minutes, al dente.
Sauté onions, garlic and tomatoes until lightly cooked, add shrimp, cook until water is mostly gone, add table cream without letting water from can fall into the shrimp, just add the cream and lower heat, bring it to a boil for 5 minutes. pour on top of spaghetti and mix it, serve hot!