Ingredients
- 3 Tbsp extra-virgin olive oil
- 1 small onion, chopped
- 1 lb shrimp, peeled and deveined
- 1/3 cup dry white wine
- 10 oz ripe plum tomatoes, peeled and chopped, or canned plum tomatoes, drained and chopped
- Salt and freshly ground pepper
- 1 lb dried spaghetti
- 1 Tbsp chopped fresh Italian parsley
Preparation
Step 1
Bring a large pot 3/4-full of salted water to a boil.
In a large frying pan, warm the olive oil over low heat. Add the onion and sauté, stirring often, until translucent, about 3 minutes. Add the shrimp, raise the heat to medium, and sauté, stirring constantly, for 2 minutes. Add the wine and cook, stirring often, until it evaporates, about 2 minutes. Add the tomatoes and salt and pepper to taste and cook for 2 minutes longer.
Meanwhile, add the spaghetti to the boiling water and cook until almost al dente, about 7 minutes.
Drain the pasta and transfer to the frying pan with the tomato sauce. Add the parsley and finish cooking over medium high, stirring often, for 2 minutes.
Arrange the pasta on a warmed platter and serve hot.