One 15oz can of plain stewed tomatoes
One small to medium onion, diced
One or two cloves of garlic run through a press or finely minced
A few liberal splashes of dry white wine
Minced fresh parsley
Minced fresh basil
As many shelled, deveined shrimp as you'd like to add (You can also use bay scallops, sliced sea scallops, tiny fresh clams that have been well scrubbed or any combination of the seafoods mentioned)
Hot cooked pasta of your choice - my husband and I prefer linguine
Freshly grated pecorino-romano or parmesan cheese
Freshly ground pepper
Briefly saute the chopped onion in the olive oil. (Do not let brown.) Add the garlic and saute for another 30-45 seconds. (Again, do not let brown.) Turn off the heat and add a few splashes of the wine...maybe 1/4 cup or so. Turn the heat back on, and add the stewed tomatoes. Break up any large tomato pieces with a wooden spoon. Toss in the minced herbs and a tiny bit of salt, if desired. Give everything a good stir, pop in the seafood and cover. After a minute of two, give the mixture another good stir, cover again and let the seafood cook through...this will only take a few minutes. Turn off the heat, and let rest a few minutes for the flavors to marry. If necessary adjust seasonings, then toss with the pasta. Pass the pepper mill and grated cheese around the table for each diner to add according to personal preference. Crisp garlic bread and a tossed green salad are perfect accompaniments.
I wish I had gotten clams when I made this last week. They make this dish look a little more spectacular when they're sitting on top of the pasta peeking out of their shells, and they add a nice briny flavor to the sauce.
Now please stop by Designs by Gollum and see who else may have an easy entree up their sleeve. Our hostess, Michael Lee, will have a link ready to help you navigate the internet waters.