3 TB extra virgin olive oil
1 tsp minced garlic
2 TB finely diced red onion
12 ea peeled and deveined shrimp
2 c diced roma tomatoes
1/4 c julienne fresh basil (or spinach)
1 c white wine
1/2 c shredded Parmesan cheese
salt and pepper to taste
2 lbs cooked spaghetti
Make sure the spaghetti is ready to go.
In a large sauce pan, heat the olive oil over medium high heat. Saute the garlic and onion until translucent. Add tomatoes and cook until done. Then add tomatoes, basil and wine and continue to cook until wine is reduced by half.
While the wine is reducing, reheat the spaghetti and water, then add to the shrimp mixture. Stir with tongs to combine. Top with Parmesan cheese and serve.