Ingredients
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2 -4 garlic cloves, thinly sliced
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1 medium onion, chopped medium to coarse
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2 -3 large roma tomatoes, peeled and chopped
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1/2 lemon, juice of
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black pepper, from mill to taste
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1 tablespoon dry tarragon
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1 tablespoon grated oregano
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2 tablespoons grated parmesan cheese
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1/4 cup red wine
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1 lb large shrimp, peeled and deveined
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8 ounces pasta, of your choice
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2 tablespoons olive oil
Instructions
- Heat olive oil in a deep skillet over medium heat.
- Add garlic slices stirring constantly, until golden brown. Remove from heat and set aside.
- Add chopped onion and stir until clarified.
- Add chopped tomatoes with their juice; return garlic to mixture. Squeeze lemon juice by hand into mixture.
- Bring to a slow simmer and mix well.
- Add tarragon, oregano and parmesan cheese. Grind pepper from mill, to taste.
- Add red wine. Cover and allow to simmer for about 10 minutes. Uncover and allow to simmer until liquid is reduced to half.
- Add shrimp and cook uncovered until pink.
- In the meantime boil water to cook pasta al dente.
- Drain pasta and set aside -- When shrimp is pink, add pasta to sauce and mix well to coat.
- Divide pasta between two plates, spoon sauce and shrimps over noodles, and enjoy.
- Open another bottle of wine, and smile. :).