Pasta With Shrimp and Wine

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.

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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

1. Thaw shrimp, if frozen.
2. In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.
3. 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.
4. Halve shrimp lengthwise and add to wine mixture.
5. Cover and simmer about 5 minutes until shrimp is just tender.
6. Stir in tomatoes and heat through.
7. Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.