1/2 stick butter
1 tbs. Olive oil
One 14.5 oz. can of diced tomatoes
3 large tomatoes diced small
3 tbs. fresh chopped basil
2 scallions diced
1/2 tsp. red pepper flakes
2 cloves minced garlic
1 cup chicken stock or white wine
3/4 cup half and half
4 tbs. freshly grated Parmesan
Spaghetti or angel hair pasta
1.5 lbs. shrimp, peeled and deveined
Salt and pepper and garlic powder
2 tbs. butter & 2 tbs. Olive oil
Directions:
In dutch oven or heavy sauce pan over medium heat melt 1/2 stick of butter and olive oil. Then add chopped tomatoes, can of tomatoes (drained), basil, red pepper flakes, onion, garlic, chicken stock. Bring to boil and then simmer covered for 30 minutes. Make sure the tomatoes are well broken down. Use immulsion blender to break down further if needed. Meanwhile cook pasta in salted water until al dente. Drain and toss with a splash of olive oil and salt. While pasta is boiling rinse and dry shrimp on paper towel. Sprinkle with salt, pepper, and garlic powder. In skillet melt butter and olive oil. Sauté shrimp over medium heat just a few minutes on each side. Do not over cook shrimp. Add half and half to tomato sauce and stir well and heat through. Toss pasta in large bowl with half of the sauce and Parmesan cheese. Add shrimp to other half of the sauce to reheat the shrimp. On each plate top pasta with sauce shrimp mixture. Add more Parmesan and basil leaf to garnish.
