Recipe: Shrimp Sauce for Pasta (Jane Brody)

SHRIMP SAUCE FOR PASTA

1/2 pound medium shrimp, thawed if frozen
1 tablespoon olive oil
1 medium onion, chopped
2 cloves garlic, crushed
1 (16 oz) can tomatoes, with juice (2 cups) or 3 fresh tomatoes, peeled and chopped
1/8 teaspoon freshly ground black pepper
Few dashes ground cayenne pepper
1 teaspoon dried basil
1/4 teaspoon salt (optional)
1/4 cup minced fresh parsley
Hot cooked spaghetti or pasta (for serving)
1/2 cup black olives, halved (optional, to garnish)
Grated parmesan cheese (optional, to garnish)

Cut the shrimp in half lengthwise.

Heat the oil in a medium skillet, add the onion, garlic, and shrimp, and saute the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp, and set them aside.

Add the tomatoes and juice, black pepper, cayenne, basil, and salt to the skillet. Bring the mixture to a boil, reduce the heat, and simmer it, uncovered, for 5 minutes.

Add the shrimp and parsley to tomato mixture.

Serve the sauce over spaghetti or other pasta garnished with olives and sprinkled with Parmesan, if desired.

Makes 4 servings
Source: Jane Brody's Good Food Book by Jane Brody