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Pasta in Shrimp and Wine Sauce

5-Minute Chocolate Trifle


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



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