3 tablespoons olive oil
3 cloves garlic, peeled and chopped
2 (14.5 ounce.) cans diced tomatoes, drained
1 lemon, juiced
1 tablespoon chopped fresh oregano
1/8 teaspoon salt
1/8 teaspoon ground black pepper
1 pound shrimp, peeled and deveined
1 lemon, sliced in 1/4-inch slices
Cook pasta according to package instructions; drain and set aside. In a large nonstick skillet heat oil; add garlic and sauté until golden, about 1 minute. Add tomatoes, oregano, lemon juice, salt and pepper. Lower heat and simmer for 5 minutes. Add shrimp and cook until just pink. Add pasta and toss until thoroughly heated. Serve immediately.
Makes 4 servings.