Recipe: Shrimp Provencal (not 39 Rue de Jean)

Use pasta of choice, in this case the penne.

SHRIMP PROVENCAL (not 39 Rue de Jean)

1 small onion, chopped
4 cans (16 oz. size) ready-cut tomatoes, drained
1 (6 oz) can tomato paste
2 1/4 cups water
1 teaspoon ground black pepper
1 teaspoon dried basil, crushed
1 teaspoon dried oregano, crushed
1 teaspoon salt
1 teaspoon garlic powder
2 pounds medium to large fresh shrimp shelled and deveined
2 tablespoons olive oil
butter or margarine
1/2 cup dry white wine

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 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.