Thin Pasta With Shrimp Red Peppers And Pine Nuts
|White wine||3⁄4 Cup (12 tbs)|
|Chopped onion/Shallots||1⁄4 Cup (4 tbs)|
|Olive oil||2 Tablespoon|
|Medium shrimps||8 Ounce, peeled and deveined|
|Toasted pine nuts||1⁄3 Cup (5.33 tbs)|
|Garlic clove||1 Large, crushed|
|Red pepper||1 Large, sliced thin|
|Chopped oregano/1/2 teaspoon dry||1 Tablespoon|
|Chopped basil/1/2 teaspoon dry||1 Tablespoon|
|Chopped parsley||1 Tablespoon|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Boil approx. 5 minutes.
Remove from heat.
Whisk into above slowly, until all is incorporated.
Heat in skillet.
Add ingredients and saute just until shrimps turn pink, about 2 minutes.
Add pasta to shrimp mixture along with wine mixture and toss well.
Sprinkle over pasta, toss