A weeknight shrimp and tomato pan built on this shelf's Spanish sauce, which carries enough seasoning to carry the dish. Serve over rice to soak up the sauce and turn thirty minutes into a full dinner.

Serves 2. 35 minutes, 15 at the stove.

About 920 calories a serving, 58 g protein, 131 g carbohydrate, 17 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Start rice in a pot with 1.5 cups water and a pinch of salt; bring to a boil and cover, then reduce heat to low and set a timer for 18 minutes.
2. While rice cooks, heat 2 tablespoons oil in a large skillet over medium-high. Mince 2 garlic cloves and dice 1/2 medium onion and add both to the pan, stirring until fragrant, about two minutes.2 min
3. Add 1 pound shrimp to the pan and cook, stirring often, until they turn pink and opaque, about four minutes; do not overcook.4 min
4. Pour in the can of tomato sauce, stir to combine, and let it simmer for three minutes until warmed through and flavors meld. Taste and season with salt and pepper as needed.3 min

Note Swap shrimp for diced white fish or keep the pan vegetarian with sliced zucchini and bell pepper instead. Leftovers keep covered in the fridge for two days and reheat gently on the stove with a splash of water. Serve over rice or with crusty bread to catch the sauce.