Recipe by Wineaux
This is one of the best pasta/seafood dishes I have ever tasted! I know the recipe came from a cookbook, but a friend gave it to me several years ago (xeroxed the page) and the title of the book doesn't appear. Sorry I can't give credit! I've made it with scallops, too, and it's just as good.
- 12 ounces shrimp, shelled
- 1 cup onion, chopped
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 cup dry white wine
- 1 tablespoon instant chicken bouillon granules
- 1⁄2 teaspoon salt
- 1⁄8 teaspoon white pepper
- 1 teaspoon dried basil, crushed
- 2 medium tomatoes, peeled, seeded and chopped (1 cup)
- 10 ounces pasta, cooked
- 1⁄4 cup butter, melted
- 1⁄2 cup parmesan cheese, grated
- 1⁄2 cup parsley, snipped
Directions See How It's Made
- Thaw shrimp, if frozen.
- In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.
- Stir in wine, bouillon granules, basil, salt and pepper. Bring to a boil, reduce heat and simmer, uncovered, for 12 to 15 minutes or until about 1/3 of the liquid is evaporated.
- Halve shrimp lengthwise and add to wine mixture.
- Cover and simmer about 5 minutes until shrimp is just tender.
- Stir in tomatoes and heat through.
- Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.