Shrimp with Tangy Tomato Cream Sauce

This is such an easy dish to make, you'll surprise yourself at how gourmet it looks and tastes when you are finished. The lemon juice and zest make the flavor really bright and light. It's not too filling or heavy, so you won't feel all sluggish after the meal.

Ingredients

• 3/4 lb. shrimp, peeled, tailed, and deveined
  
• 4 Plum (Roma) Tomatoes
  
• Zest and juice of 1 lemon
  
• 1 half large red onion, diced fine
  
• 3/4 cup heavy cream
  
• 2 cloves garlic, minced
  
• Your choice of pasta for 2 servings
  
• Salt & Pepper to taste

Skin the tomatoes, cut in half, then scoop out the cores. Dice them according to your preference. Set aside.

In a large skillet, heat the oil over medium heat. Fry the onion until it is soft or barely caramelized. Add the garlic, tomatoes, shrimp, lemon zest, and juice. Simmer until shrimp are cooked and sauce is fragrant. Add the cream and continue to cook for a couple of minutes. Taste and add salt and pepper to your liking. At this point you can remove from heat and set aside until the rest of your meal is finished.

Cook pasta according to package instructions, drain. Reheat the sauce over medium heat and toss in the cooked pasta. Plate up and garnish with chopped parsely or basil. Or not.