Italian-Style Shrimp With Spaghetti

This shrimp dish is prepared much the same way chicken cacciatore is made. This recipe is courtesy of Sunset Magazine with a few minor tweaks here and there. This recipe is quick; less than 30 minutes. Serve with warm bread or rolls and green salad and you are set.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 8  ounces  dried spaghetti
• 3⁄4 cup  finely chopped shallot
• 2  teaspoons  minced garlic
• 2  teaspoons olive oil
• 1 (14 1/2ounce) can Italian-style diced tomatoes
• 1 (6 ounce) can tomato paste
• 1⁄2 cup dry white wine
• 1  teaspoon dried oregano
• 1  teaspoon dried basil
• 1  bay leaf, then discard (during cooking only)
• 1  lb  large raw shrimp, deveined & cleaned
•  salt and pepper
•  chopped parsley (garnish)
•  fresh shredded romano cheese or  parmesan cheese

Directions

1. In a 4-5 quart pan over high heat, bring 2 qts of water to a boil. Add pasta & cook, stirring occasionally, until tender to bite, about 10 minutes.
2. Drain and return to pan.
3. Meanwhile, in a 10-12" frying pan over high heat, stir shallots in olive oil, until shallots are limp - about 3 minutes Then add garlic for another 2 minutes.
4. Stir in tomatoes with juice, tomato paste, wine, oregano, basil & bay leaf.
5. Bring to a boil, then reduce heat and simmer, about 5 minutes.
6. Rinse & drain shrimp; add to sauce. Stir often just until opaque, 5-6 minutes.
7. Discard bay leaf.
8. Stir sauce into cooked pasta.
9. Divide mixture equally among four bowls.
10. Sprinkle with parsley; add salt & pepper and cheese to taste.