Pasta With Shrimp And Wine

• 12 oz. fresh or frozen shelled shrimp
• 1 c. onion, chopped
• 2 Tbsp. butter
• 1 Tbsp. olive oil
• 1 c. dry white wine
• 1 Tbsp. instant chicken bouillon granules
• 1 tsp. dried basil
• 1 clove garlic, crushed (if desired)
• 1/2 tsp. salt
• 1/8 tsp. black pepper
• 2 medium tomatoes, peeled, seeded and chopped (1 c.)
• 10 oz. dry pasta, cooked (6 c.)
• 1/4 c. butter, melted
• 1/2 c. grated Parmesan cheese
• 1/2 c. snipped fresh parsley

1. Thaw shrimp if frozen.
2. In saucepan cook onion in 2 tablespoons butter and olive oil until tender, but not brown. Stir in wine, bouillon granules, basil, garlic (if used), salt and pepper.
3. Bring to a boil.
4. Reduce heat and boil gently, uncovered, for 12 to 15 minutes or until liquid is reduced by 2/3.

shrimp, onion, butter, olive oil, white wine, instant chicken, basil, clove garlic, salt, black pepper, tomatoes, pasta, butter, parmesan cheese, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=688527 (may not work)