Linguine With Shrimp in Tomato White Wine Sauce

Ingredients

• 1 lb shrimp, shelled and deveined
• 1 cup onion, chopped
• 2 tablespoons margarine (or butter)
• 1 tablespoon olive oil
• 1 cup dry white wine
• 1 tablespoon chicken bouillon powder
• 1 teaspoon basil
• salt and pepper
• 1 (6 ounce) can tomato paste
• 1 (1 lb) box linguine (or other pasta)
• 1 tablespoon butter
• parmesan cheese

Directions

1. 1

   Cook pasta according to box directions. Meanwhile --

2. 2

   Saute onion in margarine and olive oil.

3. 3

   Add wine, bouillon and basil, plus salt and pepper to taste. (You shouldn't need much salt, if any, because of the bouillon.) Simmer five minutes over medium heat.

4. 4

   Add tomato paste and stir until blended.

5. 5

   Add shrimp and cook until shrimp are done (no longer translucent), but tender.

6. 6

   If sauce is too thick for your liking, you can thin it down with a bit of water. (Add a little at a time till you achieve the consistency you want.).

7. 7

   Serve over buttered linguine (use one tablespoon) that has been lightly sprinkled with Parmesan cheese.