Spaghetti With Tomato Poached Shrimp

• 350 grams Rigatoni
• 1 lb raw shrimp, preferable shell on
• 2 cups tomato sauce
• 1/4 cup red wine
• 1/4 cup beef broth (I use instant beef broth)
• 1/4-1/3 cup italian parsley chopped
• 2 garlic clove, crushed
• 1/4 cup chopped olives
• 2 T extra virgin olive oil
• 1/4 t red pepper
• grated parmesan cheese to taste
• chopped italian parsley

1. Bring salted water to a boil. Add pasta and cook for 10-12 minutes until al dente.
2. Heat olive oil in a pan with garlic over med-high heat. Add shrimp and cook until there is some colour on the shells. Lower to a medium temperature and add the tomato sauce, broth, wine, red pepper and olives. After a few minutes, add the italian parsley. Simmer until the shrimp are cooked (just a few minutes). Add cooked pasta and simmer in the sauce. Add a bit of pasta water if the sauce is too thick.
3. Serve with a sprinkle of grated cheese and italian parsley.

rigatoni, shrimp, tomato sauce, red wine, beef broth, italian parsley, garlic, olives, t, red pepper, parmesan cheese, italian parsley

Taken from www.epicurious.com/recipes/member/views/spaghetti-with-tomato-poached-shrimp-1200091 (may not work)