Ingredients
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12 ounces shrimp, shelled
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1 cup onion, chopped
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2 tablespoons butter
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1 tablespoon olive oil
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1 cup dry white wine
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1 tablespoon instant chicken bouillon granules
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1/2 teaspoon salt
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1/8 teaspoon white pepper
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1 teaspoon dried basil, crushed
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2 medium tomatoes, peeled, seeded and chopped (1 cup)
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10 ounces pasta, cooked
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1/4 cup butter, melted
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1/2 cup parmesan cheese, grated
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1/2 cup parsley, snipped
Instructions
- Thaw shrimp, if frozen.
- In a saucepan, cook onion in 2 Tblsp. butter and olive oil until tender but not brown.
- 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.
- Halve shrimp lengthwise and add to wine mixture.
- Cover and simmer about 5 minutes until shrimp is just tender.
- Stir in tomatoes and heat through.
- Toss pasta with 1/4 cup butter, melted. Add shrimp mixture, cheese and parsley. Toss until pasta is coated.