SHRIMP PASTA WITH WINE

2 teaspoons corn oil margarine
1 teaspoon olive oil
1/2 large onion, chopped (about 1 cup)
1/2 cup dry white wine
1 cup chicken stock, reduced to 1/2 cup
1 teaspoon dried basil, crushed
1/2 teaspoon salt
1/8 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper
12 ounces raw shrimp, shelled, deveined and halved lengthwise
2 medium tomatoes (about 1 cup) peeled, seeded and chopped
10 ounces dry linguine, cooked
1 tablespoon margarine or butter
1/2 cup freshly grated Parmesan cheese
1/2 cup chopped fresh parsley
1/2 cup sliced black olives (optional)

In a large saucepan, melt 2 teaspoons margarine with olive oil and sauté onions until transparent.

Stir in wine, chicken stock, basil, salt, pepper and crushed red pepper. Bring to boiling, reduce heat slightly and boil gently, uncovered, for 12 minutes or until reduced in volume by two-thirds. (You should have about 3/4 cup liquid.)

Add shrimp to liquid and simmer, covered, for 3 to 5 minutes, just until shrimp is tender.

Remove from heat and stir in tomatoes. Toss cooked hot pasta with 1 tablespoon butter or margarine. Add shrimp mixture, olives, cheese and parsley, and toss until pasta is coated. Serve immediately.

Serves 4
Source: Charleston Seafood Company