4 tablespoons vegetable oil
1 (20 ounce) can crushed tomatoes
1 (10 inch) square breakfast pastry
2 tablespoons beef broth
1 1/2 cups chopped cooked shrimp
salt and pepper to taste
done cooking
Heat oil in large skillet over medium high heat. Add tomato and stir but do not brown; cover. Microwave shrimp and cook until pink (4 to 6 minutes). Stir salt and pepper into tomato and shrimp mixture. Heat well, stirring constantly, until hot (2 to 4 minutes).
Return shrimp and eggs to pan and gently brown all over; pour over tomato and shrimp mixture. Cover mixture with pasta and cook until al dente (6 to 10 minutes). Return remaining ingredients to pan with liquid to reach 1/2 inch in thickest. Simmer 10 minutes, stirring occasionally, until heated through (7 to 9 minutes).