You can have this succulent shrimp and tomato-basil sauce on your table in 30 minutes or less.

Creamy Tomato-Basil Sauce with Shrimp

1 tablespoon olive oil
3 shallots or 1/2 cup onion, finely minced
4 cloves garlic, finely minced
1/2 cup white wine
6 Roma tomatoes (or 3 medium tomatoes), seeded and chopped
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1 cup heavy cream
1 pound large raw shrimp (31 to 40 count), peeled and deveined
1 tablespoon chopped fresh basil
1/4 cup freshly grated Parmesan cheese
Salt and freshly ground pepper to taste
Angel hair pasta, cooked according to the package

1. Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or onions for 2 minutes.
2. Add garlic and saute for about 30 seconds.
3. Add red wine and cook 1 minute, stirring constantly.
4. Add chopped tomatoes, oregano, and dried basil, stirring to combine. Simmer about 5 minutes for flavors to blend.
5. Add heavy cream to tomato mixture. Continue cooking, uncovered and stirring often, until reduced and somewhat thickened.
6. Add shrimp and fresh basil to tomato cream sauce and simmer, stirring often, just until shrimp are pink and opaque (overcooked shrimp will become tough.)
7. Remove from heat and stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta.

Makes 4 servings.