Prep: 15 minutes
Cook: 20 minutes • Serves: 4
2 teaspoons olive oil
3 tablespoons unsalted butter
1 pound raw 16-20 count tail-off peeled and deveined shrimp, thawed if necessary
1/2 teaspoon fresh ground black pepper plus additional for serving
8 garlic cloves, minced
1/2 cup dry white wine such as Sauvignon Blanc
2 cups tomato purée
2 tablespoons tomato paste
1/4cup shredded Parmesan cheese
2 tablespoons chopped fresh Italian basil and/or parsley
1. In large saucepot, prepare pasta as label directs; reserve ½ cup cooking water and drain. In same saucepot, toss pasta and oil; cover to keep warm.
2.In large skillet, melt 2 tablespoons butter over medium heat; sprinkle shrimp with 1/4 teaspoon pepper and add to skillet. Cook shrimp 4 minutes or until shrimp turn opaque throughout, turning once; transfer to plate.
3.In same skillet, cook garlic and remaining 1 tablespoon butter over medium heat 1 minute or until fragrant, stirring frequently; add wine and cook 3 minutes or until reduced by 1/2, stirring to scrape browned bits from bottom of skillet. Stir in tomato purée, tomato paste, reserved cooking water and remaining 1/4 teaspoon pepper; cook 10 minutes or until reduced slightly, stirring occasionally. Stir in shrimp; remove from heat. Makes about 4 cups.
4.Serve sauce over pasta sprinkled with cheese, basil and pepper.
Approximate nutritional values per serving (1 cup pasta, 1 cup sauce):
487 Calories, 14g Fat (7g Saturated), 162mg Cholesterol,
445mg Sodium, 58g Carbohydrates, 5g Fiber, 29g Protein
> This delicious shrimp dish provides a great source of protein, but can be substituted with chicken for those who may be allergic to shellfish.