Por Serves 4
4 cloves garlic, peeled and minced (or pressed for stronger fl avor)
3 shallots, minced
6 Roma tomatoes (or 3 medium tomatoes), chopped
1/4 cup Lambrusco (sweet red wine)
1 small (8-ounce) can tomato sauce
1/2 teaspoon oregano (crushed to release fl avor)
1/4 teaspoon basil
1 cup heavy cream
1 dozen fresh, raw, peeled jumbo shrimp
Salt and freshly ground black pepper to taste
Angel hair pasta, cooked al dente
Parsley for garnish (optional)
Sauté garlic and shallots in a little olive oil until translucent. Add chopped tomatoes and simmer about 5 minutes. Add wine and reduce sauce slightly. Add tomato sauce, oregano, and basil; cook about 10 minutes to let fl avors blend. Add heavy cream and reduce to thick consistency. Just before pasta is done, add shrimp to cream sauce and cook only until shrimp turn pink throughout. Do not overcook or the shrimp will be tough. Remove shrimp and sauce immediately from heat and serve over angel hair pasta.
Garnish with fresh parsley if desired.