• 3/4 pound medium (41-60s) raw shrimp, shelled, heads and tails removed
• 1 (14.5-ounce) can diced tomatoes
• 1/2 cup white wine
• 2 finely minced jalapeños
• 9-ounce package fresh angel hair pasta
• Optional: cilantro sprigs as garnish
• Salt and pepper to taste

Method

In a large sauté pan, mix the diced tomatoes, white wine and jalapeños. Bring to a simmer over medium low heat. When simmering, add the shrimp and continue to simmer just until the shrimp turn pink, indicating they are cooked. While the shrimp are cooking, cook the fresh angel hair pasta according to package directions. Drain the pasta and add it to the shrimp and tomato mixture. Fold together, and turn into a heated pasta bowl. Season with salt and pepper if you wish, garnish if you wish, and serve 4 hungry people. (Nice touch: add crusty, buttery sourdough bread or rolls, a tossed salad, and sip some more of the wine as you enjoy dinner.)

Serves: 4

Contributor: Mickey Strang

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