Red Seafood Sauce

• 1 (28 ounce) can san marzano tomatoes, crushed
• 1 cup onion, chopped
• 4 garlic cloves, minced
• 1 shallot, minced
• 2 -3 tablespoons olive oil
• 1/2 teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon black pepper, ground
• 1 cup dry white wine or 1 cup white vermouth
• 1 cup seafood stock (or clam juice)
• 1 tablespoon fresh thyme, minced
• 1 fresh bay leaf, minced
• 1 lb shrimp, shelled and deveined

1. Saute onion in olive oil over medium heat until translucent, about 10 minutes. Add garlic and shallot and saute for three to five minutes. Add red pepper, salt and pepper and saute for a minute or two. Add tomatoes, wine, thyme and bay leaf and cook, over low heat, for 15 - 30 minutes.
2. Add shrimp just before serving and either cook until pink, if fresh, or simply heat through. Toss in 3/4 lb cooked linguine.

tomatoes, onion, garlic, shallot, olive oil, red pepper, salt, black pepper, white wine, seafood stock, fresh thyme, bay leaf, shrimp

Taken from www.food.com/recipe/red-seafood-sauce-339845 (may not work)