Pasta With Shrimp and Wine

Submitted 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."

 

• Ready In: 45mins
• Ingredients: 14
• 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.

Reviews

[Mrs.Carpenter1]

Great meal. I decided to use penne pasta instead. I also added roasted bell peppers and zucchini. Everything was wonderful.

 

[TheBigRagu]

I cooked this up today with a twist ,I substituted 1 can of Rotel Original for the tomatoes it was AWESOME ******* adds a nice bite of heat & spice to the dish enjoyed it so much...

 

[whtbxrmom]

I had an opened bottle of wine that I needed to use up. I used angel hair pasta and followed the recipe with one exception. I used 3 bouillon cubes instead of a teaspoon of granules. It was okay, but felt that it needed a little something more. We all ended up adding a couple of twists of the garlic salt & pepper seasoning grinder and topped it with more Parmesan cheese. That seemed to do the trick!

 

[donnie27]

This was very good, but somehow we could have done without the tomatoes. I might try it again without them, I also added a little more garlic. I used wine and a bit of chicken broth to stretch the sauce for 3 of us. I also used the paste bouillon instead of the granulated. Thanks anyway for a good meal and we all cleaned our plates.

 

[Laureen in B.C.]

This was quick, easy and had a good flavor. thanks