Ingredients
1 Pound Pasta of your choice
1/2 Stick Butter
1 Pound Shrimp, peeled and deveined
6 Cloves Garlic, finely chopped
1 large Yellow Onion, chopped
1 28 Ounce Can of Diced Tomatoes, drained
1 Cup White Wine
1 Cup Lite Sour Cream
4 Large Sprigs Fresh Rosemary
Juice of 1 Lemon
Preparation
Cook pasta per directions, set aside. Save 1 cup of boiled water.
Melt butter in a 14 inch skillet over medium heat. Add shrimp and cook over medium heat until pink, approximately 5-7 minutes. Remove shrimp and set aside.
In same skillet, add garlic and onion (adding a little more butter if necessary) and saute for 2-3 minutes. Add tomatoes, wine, and rosemary (keep 3 of the sprigs whole, and break the ’leaves’ of the fourth into pieces and add to skillet). Simmer over medium-low heat for 10 minutes. Add sour cream and lemon, stir thoroughly, and continue to saute for 5 minutes. Remove from heat and allow to sit until sauce thickens. Add previously saved water as necessary if sauce is too thick.
Serve over pasta with parmasean cheese. Makes 6 servings.
