Angel Hair Pasta With Shrimp In A Tomato Pesto Sauce
|White wine||1⁄2 Cup (8 tbs)|
|Shrimp||1 Pound, shelled and deveined|
|Angel hair pasta||10 Ounce (Capellini)|
|Olive oil||1 Tablespoon|
|Onions||2 Small, chopped|
|Green pepper||1 , chopped|
|Mushrooms||1 Pound, chopped|
|Tomatoes||12 Small, pureed|
|Dry oregano||4 Teaspoon|
|Tomato paste||1 Tablespoon|
|Pesto sauce||1 Tablespoon|
|Walnuts||1⁄4 Cup (4 tbs)|
|Fresh basil||2 1⁄2 Cup (40 tbs)|
|Garlic||3 Clove (15 gm)|
Poach until just barely cooked.
Remove from pan, save liquid, and set aside.
Cook in boiling water until firm to the bite (al dente).
Drain and set aside.
Saute onions and pepper in large saucepan for 5 minutes.
Add wine and mushrooms to above along with reserved liquid from shrimp and cook for 2 minutes.
Add pureed tomatoes.
Add to above and simmer approx 20-30 minutes, until thick.
Add and cook another 10 minutes.
Puree until well-blended into a smooth paste.
Add 4 tbsp of this pesto to sauce.
Refrigerate or freeze remainder for later use.