Fresh Tomato Shrimp Spaghetti

Step 1: Shrimp ... Take the shrimp out of the refrigerator to take the chill off. Peel, devein and remove the tails (which I prefer). Then, in a large saute pan (because you will be adding the pasta to this dish), and I prefer non-stick if possible, add 2 teaspoons of the oil and bring to medium high heat. Add the shrimp and red pepper flakes and cook a couple of minutes, turning often. DO NOT over cook - They will finish cooking in the sauce. Once they just start to turn pink, remove to a plate or bowl until the sauce is finished. Do not discard the oil.

Step 2: Tomatoes ... I love plum tomatoes in they have less seeds per size and work better for a dish like this. Make sure to lightly seed them before dicing them.

Step 3: To the saute pan, add the remaining oil and bring to medium heat. Add in the garlic, onion and cook 1 minute, then add in the wine, followed by the tomatoes, Italian seasoning, salt and pepper. Cook 8-10 minutes until the tomatoes begin to break down.

Step 4: Pasta ... As the tomatoes simmer, cook the pasta according to package directions. Drain and set to the side.

Step 5: Finish ... To your tomato sauce, add the scallions, parsley, basil and the shrimp and once again check for seasoning. Cook a couple of minutes to heat up the shrimp and to combine all the flavors. Add the pasta to the sauce and toss.

Step 6: Serve ... This is best served family style along with crusty bread and a salad. Garnish with extra parsley or parmesan if you want. I also mentioned, serving it over rice is just as good. ENJOY!