1 cup chopped onion 

1/8 teaspoon pepper

2 cloves garlic, chopped 1 pound small shrimp, peeled

2 tablespoons butter 1 cup chopped, seeded, peeled 

3 tablespoons olive oil tomatoes

1 cup dry white wine 10 ounces pasta, cooked

1 tablespoon instant chicken 

1/4 cup butter, melted

bouillon 

1/2 cup grated Parmesan 

1 teaspoon crushed basil cheese

1/2 teaspoon salt

1/2 cup chopped fresh parsley

Sauté onion and garlic in butter and olive oil in 2-quart saucepan

till tender but not brown.  Add wine, instant bouillon, basil, salt,

and pepper.  Bring to a boil; reduce heat.  Simmer 12–15 minutes

or till reduced by 2/3.  Add shrimp.  Simmer, covered, 5 minutes, or

till done to taste.  Stir in tomatoes.  Add pasta and melted butter;

toss to mix well.  Add cheese and parsley; toss to mix well.  May

substitute 1 cup scallops for shrimp.  Serves 6