Spaghetti with Shrimp

Spaghetti with shrimp

(Serves two)

1 15 oz. can tomatoes or tomato chunks

1 T. tomato paste

1/4 cup minced onion

2 cloves garlic

3 T. olive oil

dried or fresh basil

red pepper flakes, to taste

salt, pepper

1/2 cup dry white wine

about 10 uncooked and thawed shrimp

I use either whole tomatoes or tomato chunks because I prefer a sauce with more texture. If you like a smoother sauce, use pureed tomatoes. However, if you’re using whole tomatoes, crush them a little between your fingers.

Place the olive oil in a pan over low to medium heat. Add the onion and garlic and sauté until onions are soft. Add the remaining ingredients except the shrimp. Let the sauce simmer over low heat for about 25 minutes or so.

In the meantime, pat the shrimp dry with a paper towel. Take the shells off and devein the shrimp. When the sauce has simmered for at least 25 minutes, add the raw shrimp. Cover the pot and let the shrimp cook in the sauce. They’ll need only a few minutes – five minutes at most. Serve over spaghetti or linguini.