Italian Shrimp Pasta


1/2 pound linguine or your favorite long-string pasta

1/4 cup (1/2 stick) butter (NOT margarine)

2 tablespoons dry white wine or dry sherry

20 medium shrimp, peeled and deveined

1 (15-1/2 ounces) diced tomatoes (Italian seasoned)

1 teaspoon minced basil

1/4 cup (2 ounces) any Italian cheese

Fresh Parmesan-Reggiano cheese, shredded



Cook the pasta according to package directions and drain.

Meanwhile, in a large skillet, heat the butter, garlic and wine over medium heat until the butter is melted.

Add the shrimp, tomato and basil, and saute the mixture over moderately high heat for 3 minutes, or until the shrimp are just firm to the touch, but cooked through.

Remove the skillet from the heat and stir in the cheese.

Pour over linguine and sprinkle with the Parmesan-Reggiano cheese, if desired.

Serve with crusty Italian bread.

Serves 4