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Shrimp in Tomato Cream Sauce




Source of Recipe


unknown


List of Ingredients





4 cloves garlic, peeled and minced (or pressed for stronger flavor)
3 shallots, minced
6 Roma tomatoes (or 3 medium tomatoes), chopped
1 small (8 ounces) can of tomato sauce
1/2 teaspoon oregano (crushed to release flavor)
1/4 teaspoon basil
1/4 cup Lambrusco (sweet red wine)
1 cup heavy cream
1 dozen fresh, raw, peeled jumbo shrimp
Salt & pepper to taste
Angel hair pasta, cooked al dente
Parsley for garnish (optional)

Recipe




Saute garlic and shallots in a little olive oil until translucent. Add chopped tomatoes and simmer about 5 minutes. Add wine and reduce sauce slightly. Add tomato sauce, oregano and basil; cook about 10 minutes to let flavors blend. Add heavy cream and reduce to thick consistency. Just before pasta is done, add shrimp to cream sauce and cook only until it turns pink throughout. Do NOT overcook or the shrimp will be tough. Remove shrimp and sauce immediately from heat and serve over angel hair pasta. Garnish with fresh parsley if desired.

Yield: 4 servings