Ingredients
1/4 cup olive oil
4 cloves garlic, minced
1/2 tsp. red pepper flakes
10 oz. medium shrimp, shelled (reserve shells)
2 tbsp. unsalted butter
1 sm. onion, quartered
1 cup dry white wine
1/4 cup minced fresh flat-leaf parsley
1 lb. cherry tomatoes, halved
sea salt and black pepper to taste
1 lb. dried pasta
parmesan cheese
Preparation
To marinate shrimp: In medium bowl, combine olive oil, garlic and red pepper flakes. Add shrimp and toss to coat well.
To make sauce: In medium saute pan, melt butter over medium-high heat. Add onion and shrimp shells. Cook for 3 to 5 minutes or until onion is golden brown. Add wine. Cook until reduced adn thichened. Removeand discard shrimp shells, leaving as much of onion in pan as possible.
To cook shrimp: Add shrimp mixture to sauce. Saute 3 to 5 minutes or until shrimp are pink. Stir in parsley and tomatoes. Season with salt and pepper. Set aside. Keep warm.
Cook pasta in pot with boiling water seasoned with salt. Drain and transfer to warm serving bowl. Toss with sauce and add parmesan over top. Serve immediately.
