Pasta Shells with Tomatoes, Avocado, and Shrimp
2 1/4 lb tomatoes, blanched, peeled, and cored (can use canned if you don't have a garden)
3/4 lb cooked shrimp, diced
1/2 tbs basil
1 garlic clove, finely chopped
1/2 cup olive oil
salt and pepper to taste
1 ripe avocado, diced
1 lb pasta shells
Place tomatoes in a serving bowl. Add the shrimp, basil, garlic, olive oil, 1/2 tsp salt and pepper. and avocado. Toss to mix well and let stand at room temperature while the pasta cooks. Taste for salt before combining with the pasta. Drain pasta after cooking and toss with the sauce. 4 servings = about 790 calories.