Shrimp Provencal

Recipe Ingredients

2 lbs	908g / 32oz	Medium to large fresh shrimp
		Shelled and deveined
1		Onion - chopped (small)
2 tablespoons	30ml	Olive oil
4		Ready-cut - (16-oz. Size)
		Tomatoes - drained
1		Tomato paste
1 teaspoon	5ml	Black pepper
1 teaspoon	5ml	Dried basil - crushed
1 teaspoon	5ml	Dried oregano - crushed
1 teaspoon	5ml	Salt
1 teaspoon	5ml	Garlic powder
2 1/4 cups	533ml	Water
		Butter or margarine
1/2 cup	118ml	Dry white wine

Recipe Instructions

In a large heavy skillet, saute onion in oil over medium-high heat until tender but not browned. Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder.

Bring to a boil, reduce heat and simmer 1 and 1/2 hours. Just before needed, saute the shrimp in only as much butter as needed until barely tender.

Add wine and cook over high heat until wine is almost evaporated.

To serve, place cooked thin pasta on platter or pasta plate. Pour a little of the shrimp cooking liquid over and toss. (You can also do this on individual plates)

Top with some of the sauce and then some of the shrimp.

Source:
THE PASTA SALAD BOOK by Nina Graybill and Maxine Rapoport

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