Italian-style Shrimp with Spaghetti

Lynne Schaefer found that a favorite recipe for cacciatore-style chicken
was
also a great way to prepare shrimp.

8 ounces dried spaghetti
1/2 cup finely chopped shallots (about 3 oz.)
1 teaspoon minced garlic
2 teaspoons olive oil
1 can (14 1/2 oz.) Italian-style diced tomatoes
1 can (6 oz.) tomato paste
1/2 cup dry white wine
1 teaspoon dried oregano
1 teaspoon dried basil
1 pound (40 to 50 per lb.) frozen shelled deveined shrimp, thawed
2 tablespoons chopped parsley
Salt and pepper
Shredded romano or parmesan cheese

In a 4- to 5-quart pan over high heat, bring 2 quarts water to a boil.
Add pasta and cook, stirring occasionally, until tender to bite, about 10
minutes. Drain and return to pan.
Meanwhile, in a 10- to 12-inch frying pan over high heat, stir shallots
and garlic in olive oil until shallots are limp, about 5 minutes. Stir in
tomatoes (with juice), tomato paste, wine, oregano, and basil. Bring to a
boil,
then reduce heat and simmer, stirring occasionally, about 5 minutes.
Rinse and drain shrimp; add to sauce. Stir often just until opaque but
still moist-looking in center of thickest part (cut to test), 5 to 6
minutes.
Stir sauce into cooked pasta. Divide mixture equally among four bowls.
Sprinkle with parsley; add salt, pepper, and cheese to taste.

Yield: Makes 4 servings

calories 447(11% from fat); fat 5.5g (sat 0.9g); protein 33g; cholesterol
173mg; sodium 675mg; fiber 4.3g; carbohydrate 59g
Sunset

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