Shrimp in a Tomato Wine Sauce

Tonight was one of those days that I was debating just ordering take out because I was being super lazy. I finally decided that being lazy was not a good reason to eat junk so I went to my fridge with the idea that I would make something healthy but not something that I really had to think about. I like to call recipes like this one a happy accident, the perfect ingredients were in the fridge and now I have an impressive dish to serve friends.



Shrimp in a Tomato Wine Sauce: Serves 4

8oz Pasta
1lbs Shrimp - Peeled & De-veined
1.5 Pints Cherry Tomatoes
1C Diced Onions
1-2 Garlic Cloves Minced
1tsp Olive Oil
1C White Wine
1/2tsp Oregano
1/2tsp Basil
1TB Butter

Bring a pot of salted water to a boil, add the pasta and cook until al dente. Drain and set to the side. While the pasta is cooking heat the olive oil in a large saute pan over medium heat, add the onions and garlic with some salt and pepper and cook for a minute or two. Add the cherry tomatoes, stir and cover with a lid and let cook for 5-8 minutes, stirring occasionally, until the tomatoes easily pop open when light pressure is applied with the back of a spoon (be careful of squirting liquid!!!) Pop all of the tomatoes, add the oregano and basil and cook for 2-3 minutes with the lid off and the sauce simmering rapidly.

Add the wine - I do this away from the stove to ensure that the alcohol does not catch fire. Stir and bring the sauce back up to a rapid simmer, allow the sauce to reduce for another 5-6 minutes stirring occasionally. Now add the shrimp and butter and stir into the sauce, bring back up to a simmer and cook for another 4-5 minutes until the shrimp is completely cooked through. Remove from the heat and add the cooked pasta. Stir to evenly coat the pasta, cover with a lid and let the sauce soak into the pasta for another 4-5 minutes. Stir once more, serve and enjoy!

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WW: 10 Points Plus / serving