Scampi Ala Doloresa

• 1 lb raw shrimp, peeled and deveined (26-30 count)
• 12 cup marsala
• 4 tablespoons olive oil
• 1 tablespoon minced garlic
• 12 lb penne (Ziti or Rigatoni OK)
• 20 pieces sun-dried tomatoes
• 1 large fresh tomato, cut into wedges
• 2 tablespoons butter
• 1 tablespoon minced garlic
• 1 cup chicken bouillon (or 2 cubes crushed in 1 cup water)
• 12 teaspoon crushed red pepper flakes
• parmesan cheese, for topping

1. Marinate shrimp in Marsala, oil and garlic for 15-20 minutes.
2. Boil water for pasta and cook slightly under desired tenderness.
3. Meanwhile, melt the butter in a skillet and saute the garlic for one minute.
4. Add the sun dried tomatoes, cut up fresh tomato and bouillon.
5. Remove the shrimp from the marinade and set aside.
6. Add marinade only to skillet, mixing in gently, cooking it down for 5 minutes.
7. Add shrimp, cooking gently for 3 minutes till they curl.
8. Dont overcook or they will be tough and rubbery.
9. Drain pasta and return to the pot.
10. Add the shrimp mixture and cook over medium heat for 3-4 minutes, stirring constantly, coating the pasta well.
11. Serve in bowls, with fresh grated parmesan cheese on top.

shrimp, marsala, olive oil, garlic, penne, tomatoes, tomato, butter, garlic, chicken bouillon, red pepper, parmesan cheese

Taken from www.food.com/recipe/scampi-ala-doloresa-200670 (may not work)