Shallots, garlic, wine, tomatoes, and cream make a fabulous fresh sauce for shrimp and pasta. It's paired with angel hair pasta here, but feel free to use your favorite pasta or even cheese tortellini. Have all your ingredients chopped and ready to go because this dish only takes about 15 minutes to cook from start to finish.
INGREDIENTS:

* 1 Tablespoon olive oil
* 3 shallots, minced (or 1/2 cup minced sweet onion)
* 4 cloves garlic, peeled and minced (or pressed for stronger flavor)
* 1/2 cup Lambrusco (sweet red wine)  Use the Folonari Pink Pinot Grigio!
* 6 Roma tomatoes (or 3 medium tomatoes), chopped
* 1/2 teaspoon dried oregano (crushed to release flavor)
* 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 parsley
* 1/4 cup grated Parmesan cheese
* Salt and freshly ground pepper to taste
* Angel hair pasta, cooked al dente
* Additional chopped fresh parsley for garnish (optional)

PREPARATION:
Heat a large heavy skillet over medium heat. Add olive oil and saute shallots or sweet onions for 2 minutes.


Add heavy cream to tomato mixture. Continue cooking until reduced and somewhat thickened. Add shrimp and parsley to tomato cream sauce and simmer, turning often, only until pink and opaque. (Do not overcook or the shrimp will become tough.) Stir in Parmesan cheese, salt, and pepper to taste. Serve immediately over cooked angel hair pasta.

Yield: 4 servings