Date Posted: 7/27/2005
1 pound gemelli or other short, tubular pasta
2 teaspoons olive oil
1 medium onion, chopped
1 Tablespoon bottled, minced garlic
¼ cup dry red wine
1 can (8 oz.) tomato sauce
1 can (14.5 oz) Italian Style stewed tomatoes
1 teaspoon dried Italian seasoning
½ teaspoon crushed, hot red pepper flakes
1 pound peeled, medium size raw shrimp
Cook pasta according to directions.
Meanwhile, heat the oil over medium-high heat in an extra deep 12” non-stick skillet. Cook the onion until it just begins to soften. Add in the garlic. Then add wine. Cook until onion takes on wine color, about 2-3 minutes. Then add in the stewed tomatoes & tomato sauce, Italian seasoning and red pepper flakes. Bring to an easy boil. Stir in the shrimp and cook until shrimp are just opaque throughout, about 3 minutes.
Serve at once over the hot, drained pasta.
Note: Use medium-sized (36-40 count) shrimp. It’s easier to use already peeled, cooked shrimp. Stir them into the sauce until well heated through.