Recipe: Shrimp with Angel Hair Pasta

Shrimp with Angel Hair Pasta
Source: Kathy Miragliotta

1 pound shrimp, shelled and deveined, halved lengthwise
1 pound angel hair pasta (cooked according to package directions)
1 cup onion, chopped
4 tablespoons butter
1 1/2 tablespoons olive oil
1 cup dry white wine
1 1/4 tablespoons instant bouillon crystals
1-1/2 teaspoons crushed basil
1 can recipe-ready (or pasta-ready) tomatoes
1/3 cup grated cheese
1/4 cup snipped fresh parsley
1/2 teaspoon salt
1/8 teaspoon pepper

Cook onions in butter and oil till tender. Stir in the wine, bouillon crystals, basil, salt, and pepper. Bring to a boil and reduce heat. Simmer uncovered for twelve to fifteen minutes or until two-thirds of the liquid has evaporated.

Halve shrimp and add to wine mixture. Cover and simmer for five minutes (or until shrimp are tender). Stir in tomatoes and heat through.

Toss pasta with melted butter, add shrimp mixture, cheese, and parsley. Toss gently until pasta is well coated.