Shrimp A La Scag

• 3 large ripe tomatoes
• 4 cloves garlic, minced
• 1/4 c. white wine
• 1 lb. large shrimp, cleaned
• 1 c. grated Romano cheese
• minced parsley
• 1 small onion, minced
• 2 Tbsp. olive oil
• 1 pt. heavy cream
• 1 tsp. basil
• salt and black pepper
• 1/2 lb. spinach linguine

1. Plunge the tomatoes in boiling water until the skins crack, then peel the skins off.
2. Crush the tomatoes by hand.
3. In a large skillet or heavy bottom pan, heat the olive oil and slowly fry the onion, garlic and basil.
4. Add the white wine and reduce by half. Add the crushed tomatoes and cook slowly for 5 to 10 minutes. Place the heavy cream in a large pan and boil until it is reduced to sauce consistency.
5. Cook shrimp in the tomato sauce and season with salt and pepper.
6. Stir in the cream, toss the sauce with the spinach linguine and grated cheese.
7. Sprinkle with fresh parsley and serve immediately.

tomatoes, garlic, white wine, shrimp, romano cheese, parsley, onion, olive oil, heavy cream, basil, salt, spinach linguine

Taken from www.cookbooks.com/Recipe-Details.aspx?id=285311 (may not work)