White Wine Pasta

Recipe based off: http://dailyunadventures.com/2009/08/shrimp-and-white-wine-pasta-sauce-with.html (photo also credited to that site)

I had some white wine left over from the cioppino, so I wanted to use it to make a white wine pasta sauce. I used the recipe above as an outline, but I didn't follow it that closely, so the end product didn't look exactly like the photo. I used onions instead of leeks because I already had an onion at home, and I didn't feel like stopping at the store to pick up parsley, so I used dried basil and oregano instead.

I had rushed home after a long day at work, later than expected, and rushed to finish the sauce, making a ton of mistakes in the process. First of all, I used more white wine than I probably should have (and thus had to simmer it for longer than I wanted to), and secondly, I put in WAY too much dried basil because the cap had fallen off as I was pouring! However, in the end, the sauce was actually really yummy with the extra herbs and wine, so the mistakes really didn't matter.

I ate the sauce with a whole wheat fettuccine, which was really yummy.

Ingredients:

• 4 tomatoes, cut into small-ish pieces (I chopped each into about 6 pieces)
• 1 big chopped onion
• 2 cloves minced garlic
• Olive oil
• about 1 cup of white wine (I used a sauvignon blanc)
• Herbs: Basil & oregano (chopped if it's fresh, but I actually used dry herbs)
• De-veined shrimp
• Salt, pepper, and sugar to taste

1. Sautee the chopped onions and minced garlic with the olive oil.

2. When the onions are cooked and soft, add the tomatoes and sautee until soft.

3. Pour in the white wine, herbs, and simmer until the mixture has reduced to a sauce. Put in salt, pepper, and sugar to taste. (The sugar brings out the tanginess of the tomatoes.)

4. Mix in the shrimp until they are cooked (about 2 mins, or until the shrimp is curled and firm).