| CATEGORY |
CUISINE |
TAG |
YIELD |
| Seafood |
|
Shellfish, Pasta |
6 |
Servings |
INGREDIENTS
| 1 |
tb |
Olive oil |
| 1/2 |
c |
Onion |
| 1/2 |
c |
Green pepper |
| 1 |
tb |
Finely chopped garlic |
| 14 |
oz |
Chopped whole tomatoes, undrained |
| 8 |
oz |
Tomato sauce |
| 1/4 |
c |
Dry white wine |
| 1 |
ts |
Dried basil |
| 3/4 |
ts |
Crushed dried red pepper |
| 1/2 |
ts |
Salt |
| 8 |
oz |
Gemelli pasta, uncooked |
| 3/4 |
lb |
Fresh shrimp, cleaned* |
INSTRUCTIONS
In large skillet over medium heat, heat oil; add onion, green pepper and
garlic. Cook 3 minutes, stirring occasionally. Add tomatoes with juice,
tomatoe sauce, wine, basil, red pepper, and salt. Heat to boiling; reduce
heat. Simmer 20 minutes, stirring occasionally. Meanwhile, cook pasta
according to package directions; drain. Add shrimp to sauce mixture; cook 5
minutes or until meat is no longer opaque. Spoon sauce over hot pasta.
*Or substitute bay scallops or crabmeat
Prep Time: 20 min. Start to Finish: 40 min.
~-------------------------------------
Developed and Tested by the Ronzoni Kitchens
~-------------------------------------
Posted to MM-Recipes Digest by "Paula M. Veltre" <webkeeper@soe.nuc.net>
on Nov 01, 1998
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