1 cup cooking wine dry white (such as Pinot Blanc or Chardonnay)
8 ounces fettuccini dry uncooked
0.3 cup flat parsley fresh chopped
1 clove garlic minced
0.5 teaspoon kosher salt
1 teaspoon pepper flakes red crushed
1 pound shrimp deveined peeled
14.5 ounce hunt's® tomatoes diced with basil, garlic and oregano, undrained canned
3 tablespoons virgin olive oil
1 cup onion yellow chopped
Equipment
bowl
frying pan
Directions
Prepare fettuccini according to package directions; keep warm. Meanwhile, toss shrimp with red pepper flakes and salt; set aside.
Heat oil in large skillet over medium-high heat for 1 minute.
Add shrimp, cook about 2 minutes, stirring often, or just until shrimp turns pink and opaque.
Remove from pan; keep warm.
Add onion to skillet. Cook about 5 minutes, stirring often, or until onion is soft.
Add undrained tomatoes, wine and garlic. Cook about 10 minutes over medium heat until sauce thickens a bit. Return shrimp and its juice to pan, stir to combine and heat through.
Remove skillet from heat. Stir in parsley. Divide hot, cooked pasta into 4 shallow bowls. Top each with shrimp and sauce.
