Serves: 6

Recipe ingredients
2 pounds shrimp, shelled and deveined
1 small onion, chopped
2 tablespoons olive oil
4 cans (16 oz each) diced tomatoes, drained
1 6 oz can tomato paste
1 teaspoon black pepper
1 teaspoon dried basil — crushed
1 teaspoon dried oregano — crushed
1 teaspoon salt
1 teaspoon garlic powder
2 1/4 cups water
1/2 cup dry white wine
6 oz spaghetti or linguini

Recipe directions
In a large heavy skillet, saute onion in oil over medium-high heat until tender but not browned. Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder. Bring to a boil, reduce heat and simmer 1/2 hour. Towards end of cooking time, boil water in a saucepan and cook linguini until al dente. Just before needed, saute the shrimp in a small amount of water until barely tender. Add wine and cook over high heat until wine is almost evaporated. To serve, place cooked pasta on platter or pasta plate. Pour a little of the shrimp cooking liquid over and toss. (You can also do this on individual plates) Top with some of the sauce and then some of the shrimp.