So, start by boiling a pot of water to cook the noodles. I used linguini and it seems like a thicker pasta will work better (instead of angel hair or something like that). Cook pasta until al dente. Typically 2-3 oz. pasta per person is a filling portion.
1 yellow onion (chopped)
4-5 cloves of (minced)
4 or 5 roma tomatoes (cut in chunks and seeds scooped out)
1/2 cup dry white wine + 1/2 cup addt'l to mix with corn starch
1 cup frozen peas
1 tsp corn starch
salt & pepper to taste
25-30 frozen or fresh rock shrimp or larger shrimp (peeled and deveined)
While pasta is boiling, heat a tsp of olive oil (or use your Misto spritzer - see previous blog post) in a large saute pan. When pan and oil are hot, drop in the onions. Cook them for about 3 minutes...onions will 'sweat.' Then put in tomatoes, peas, garlic and sautee for a few more minutes. (It's o.k. that the peas are frozen.) Tomatoes will start to break down and peas will cook. Add shrimp then the wine.
Let everything sautee for about 4 mins. Mix the addt'l 1/2 cup of wine and the tsp of cornstarch together in seperate bowl or cup. Add this in increments to the sautee pan and keep stirring. Mixture will get slightly thicker. Once it's all heated through, it's ready to serve.
oh, yeah... don't forget to drain the pasta. Serve the shrimp/tomato/wine mixture over the pasta and enjoy.
Maybe pour you and your dinner parter a glass of the wine you used for cooking, if it's something you like drinking, too.
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