Cook Time: 30 min

Ingredients:

1-1 1/2  Lbs  uncooked Angel Hair Pasta

2 Tbs  Canola Oil

1 Cup  Finely Chopped Onion

2  tsp  salt, divided

~1/2  tsp Crushed Red Pepper

2  Garlic Cloves, Minced

1  Cup White Wine

1/2  Cup Shellfish Stock

1 (28-ounce) can no-salt-added Crushed tomatoes, undrained

3  tablespoons  thinly sliced fresh basil

2 Lbs 16-20 Count Shrimp, Shelled and De-veined

Directions:

1) Cook the pasta according to the package directions, omitting salt and fat. Drain and keep warm.

2) Heat oil in a large nonstick skillet over medium-high heat. Then add onion to pan; saute 4 minutes or until tender. Add Garlic and saute an additional 30 seconds.

3) Add 1/2 teaspoon salt and pepper, and wine; bring to a boil. Reduce heat, and simmer 3 minutes or until liquid is reduced by about half.

4) Stir in 1 teaspoon salt, broth, and tomatoes; bring to a boil. Reduce heat, and simmer 8 minutes.

5) Add Shrimp and cover. Cook shrimp for 5-6 minutes or until done.

6) Stir in remaining 1/2 teaspoon salt then pour sauce and shrimp over cooked paste and garnish with basil. Serve immediately.