Ingredients
1
tablespoon olive oil
1
small bunch scallions, chopped
2
garlic cloves, minced
1
can (28 ounces) crushed tomatoes
3/4
cup dry white wine or nonalcoholic white wine
1
tablespoon sugar
3/4
cup chopped flat-leaf parsley or basil
12
fresh or frozen and thawed jumbo shrimp, peeled and deveined
8
ounces spaghetti
1/4
cup grated Parmesan cheese
Preparation
Warm oil in a medium saucepan over medium heat. Add scallions and garlic. Cook 10 minutes, or just until scallions begin to turn golden.
Add tomatoes, wine, sugar, and 1/2 cup parsley or basil. Heat to boiling. Reduce heat to low, cover, and simmer 20 to 25 minutes, or until sauce is slightly thickened.
Add shrimp and return to a summer. Cook 4 to 5 minutes, or until shrimp are opaque.
Meanwhile, cook spaghetti according to package directions. Drain and transfer to a large bowl. Add sauce and toss to mix.
Sprinkle with Parmesan and remaining 1/4 cup parsley or basil.
