Ingredients:
1 lb. Large Shrimp, peeled and deveined
2 Tbsp. Olive oil
1/2 onion, Chopped
1 Tbsp. Garlic, chopped
1/2 tsp. Thyme
1/2 tsp. Cayenne pepper
1/2 tsp. Black pepper
1/2 tsp. Basil
1 Tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
2 cups of Tomato, peeled and diced
2 Tbsp. Sugar
1/2 cup Green onions, chopped
3 cups of Chicken broth
1 lb. Vermicelli or Linguine
1/2 cup Parmesan Cheese, grated
1 lb. Large Shrimp, peeled and deveined
2 Tbsp. Olive oil
1/2 onion, Chopped
1 Tbsp. Garlic, chopped
1/2 tsp. Thyme
1/2 tsp. Cayenne pepper
1/2 tsp. Black pepper
1/2 tsp. Basil
1 Tbsp. Worcestershire sauce
1/2 tsp. Tabasco sauce
2 cups of Tomato, peeled and diced
2 Tbsp. Sugar
1/2 cup Green onions, chopped
3 cups of Chicken broth
1 lb. Vermicelli or Linguine
1/2 cup Parmesan Cheese, grated
Preparation
Preparation:
Sauté the onion in the olive oil for approximately four minutes.
Add the garlic and stir.
Add thyme, cayenne, black peppers and basil. Cook at low heat (about 5 minutes).
Add everything else, except for the pasta, shrimp and cheese and cook over low heat for about 30 minutes or until the liquid is reduced.
Sauté the Shrimp in some butter and garlic until about 3/4's cooked.
Add the sauce and cook for an additional two minutes.
Add the cooked pasta and toss well with the grated cheese.
Serve hot.
