"A delicious rose cream sauce for seafood and pasta."
3 shallots, minced or 1/2 cup
minced sweet onion
garlic cloves, peeled and minced
( or pressed for stronger flavor)
( sweet red wine)
6 roma tomatoes, chopped or 3 medium
large raw shrimp, peeled and deveined
( 31 to 40 count)
chopped fresh basil
salt & freshly ground black pepper
angel hair pasta, cooked al dente
additional chopped fresh parsley
( to garnish)
Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onionsfor 2 minutes. Add garlic and saute another minute. Carefully pour in wine and cook another minute, stirring constantly. Add choppedtomatoes, oregano, and basil, stirring to combine. Simmer about 5 minutes for flavors to blend. Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and fresh basil to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta. Yield: 4 servings .