Shrimp Provencal
2 pounds Medium to large FRESH shrimp Shelled and deveined 1 small Onion -- chopped 2 tablespoons Olive oil 4 Cans (16-oz. size) Ready-Cut Tomatoes -- drained 1 6-oz can tomato pas...
Ingredients
- 2poundmedium to large fresh shrimp
- 2tablespoonolive oil
- 4Can(16-oz. size) ready-cut
- 1teaspoonblack pepper
- 1teaspoondried basil -- crushed
- 1teaspoondried oregano -- crushed
- 1teaspoonsalt
- 1teaspoongarlic powder
Directions
- 1
2 pounds Medium to large FRESH shrimp Shelled and deveined 1 small Onion -- chopped 2 tablespoons Olive oil 4 Cans (16-oz
- 2
size) Ready-Cut Tomatoes -- drained 1 6-oz can tomato paste 1 teaspoon Black pepper 1 teaspoon Dried basil -- crushed 1 teaspoon Dried orega
- 3
Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder
- 4
Bring to a boil, reduce heat and simmer 1 and 1/2 hours
- 5
Just before needed, saute the shrimp in only as much butter as needed until barely tender
- 6
Add wine and cook over high heat until wine is almost evaporated
- 7
To serve, place cooked thin pasta on platter or pasta plate
- 8
Pour a little of the shrimp cooking liquid over and toss