Prep 15 mins
Cook 30 mins
There's a fairly similar recipe here, but it uses chopped tomatoes and doesn't call for basil. I like my more flavorful version that creates a nice, smooth sauce. My version of this dish appeared in the "Measure for Measure" cookbook (Vol. 2) put out by the Vienna Falls (VA) Chapter of the Sweet Adelines in 1991. Fast and easy, but good enough for company!
- 1 lb shrimp, shelled and deveined
- 1 cup onion, chopped
- 2 tablespoons margarine (or butter)
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 tablespoon chicken bouillon powder
- 1 teaspoon basil
- salt and pepper
- 1 (6 ounce) can tomato paste
- 1 (1 lb) box linguine (or other pasta)
- 1 tablespoon butter
- parmesan cheese
- Cook pasta according to box directions. Meanwhile --
- Saute onion in margarine and olive oil.
- Add wine, bouillon and basil, plus salt and pepper to taste. (You shouldn't need much salt, if any, because of the bouillon.) Simmer five minutes over medium heat.
- Add tomato paste and stir until blended.
- Add shrimp and cook until shrimp are done (no longer translucent), but tender.
- If sauce is too thick for your liking, you can thin it down with a bit of water. (Add a little at a time till you achieve the consistency you want.).
- Serve over buttered linguine (use one tablespoon) that has been lightly sprinkled with Parmesan cheese.