Shrimp Pomodoro


I'm not a huge seafood fan, but every so often I like shellfish.  When I saw this recipe from Chaos in the Kitchen, I thought it looked delicious so I bookmarked it.  I wanted to use fresh shrimp from the seafood counter, but they wouldn't peel and devein them for me, so I just bought frozen.  That was probably for the best anyway because even though I made the whole recipe, the thought of re-warming shrimp doesn't sound too appetizing.  Tomorrow, when we re-heat the pasta part, I can add "fresh" frozen shrimp!  This meal was very easy to put together, especially without the fuss of the shrimp.

1 pound Shrimp, thawed, peeled, & deveined
1/3 cup Olive Oil
Salt & Pepper
1 Onion, diced
6 Garlic Cloves, minced
1/2 cup Dry White Wine
6 Plum/Roma Tomatoes, roughly chopped
1/4 teaspoon Crushed Red Pepper Flakes (I eyeballed this, probably used a bit more)
1/2 cup Basil, julienned
1 pound Penne Pasta

In a large skillet, heat oil over medium-high heat.  Add shrimp and cook briefly until pink and opaque.  Season the shrimp with salt and pepper and remove them to a plate.  Add the onion and garlic to the oil and cook until sot.  Add the wine and cook for about 5 minutes.  Add the chopped tomatoes and cook for about 20 minutes, or until the tomatoes have released their liquids and become softened.  Meanwhile, cook pasta according to package directions.  Add the cooked pasta, shrimp, red pepper flakes, and basil to the tomato mixture and toss to coat.