Shrimp And Black Olives Over Spaghetti(Can Be Used As A First Course Or A Main Course)

• 3 c. chicken stock
• 1 1/2 lb. jumbo shrimp, shelled and cut into thirds (reserve shells)
• 2/3 c. dry white wine
• 2 cloves garlic, crushed
• 1 onion, diced small
• 1/4 c. chopped parsley
• 2 dried whole sage leaves
• 1/4 tsp. marjoram
• pinch of red pepper flakes
• 4 tomatoes, seeded, cored and chopped
• 30 black olives, pitted and chopped
• black pepper
• juice of 1 whole lemon
• 1 lb. spaghetti

1. Combine wine, stock and shrimp shells.
2. Boil, uncovered, until reduced to 1 cup.
3. Strain; cover and chill until needed.
4. Heat about 3 to 6 tablespoons olive oil in saute pan.
5. Cook onions, parsley and herbs until onions are a pale gold.
6. Add garlic and saute briefly.
7. Remove from heat and set aside.

chicken stock, jumbo shrimp, white wine, garlic, onion, parsley, sage, marjoram, red pepper, tomatoes, black olives, black pepper, lemon, spaghetti

Taken from www.cookbooks.com/Recipe-Details.aspx?id=456171 (may not work)