Ingredients
1 lb. EZ-Peel Shrimp (thawed if frozen)
1 large sweet onion chopped finely
1 cup white zinfindel
1 large tablespoon chicken base (paste)
1/3 cup fresh basil chopped finely
1 cup ripe, peeled, seeded, chopped tomato (2 tomatoes)
1 lb linguini fini or other thin linguini
2 tablespoons extra virgin olive oil
1/2 cup butter
1/2 cup grated pecorino-romano cheese
1/2 cup fresh chopped parsley
Preparation
Boil water for pasta. Cut shrimp in half lengthwise. Melt 2 T butter and 2 T olive oil in saucepan, add onion and saute until tender (about 7 minutes). Stir in chicken base, wine, basil, 1/2 tsp salt and 1/2 tsp pepper. Cook uncovered for 10 minutes. Add your pasta to boiling water at this point and cook to package instructions. Add shrimp, cover and cook until tender (about 5 minutes). Add tomatoes and cook uncovered for another 5 minutes. Toss cooked pasta with butter, cheese and parsley. Spoon shrimp mixture over individual servings.
