Thin Spaghetti With Shrimp

• 1 (16-oz.) box thin spaghetti
• 2 tablespoons butter
• 2 shallots, finely chopped
• 2 garlic cloves, thinly sliced
• 1 bay leaf
• 1 pound medium-size shrimp, peeled and deveined
• 1/4 cup white wine
• 3 cups chopped plum tomatoes
• 1/3 cup half-and-half
• 2 tablespoons chopped fresh flat-leaf parsley
• 1 teaspoon salt
• 1/4 teaspoon ground white pepper
• Garnish: fresh parsley sprigs

1. Cook spaghetti according to package directions; drain and keep warm.
2. While pasta cooks, melt butter in a large skillet over medium heat. Add shallots, garlic, and bay leaf; saute 5 to 6 minutes. Add shrimp, and saute 4 minutes or just until shrimp turn pink. Stir in wine, and cook, stirring occasionally, 3 minutes or until wine evaporates.
3. Add tomatoes to skillet, and cook 2 to 3 minutes. Stir in half-and-half and next 3 ingredients; cook, stirring occasionally, 2 minutes. Remove from heat; discard bay leaf.
4. Transfer spaghetti to a serving dish, and top with shrimp mixture. Garnish, if desired.

thin spaghetti, butter, shallots, garlic, bay leaf, shrimp, white wine, tomatoes, flatleaf, salt, ground white pepper, parsley sprigs

Taken from www.myrecipes.com/recipe/thin-spaghetti-with-shrimp (may not work)