1/2 cup shrimp bouillon, fish stock or dry white wine
1 lb spaghetti or linguini
1/2 cup skinned, seeded fresh tomatoes diced, or similar quantity of canned plum tomatoes
parsley, chopped, for garnish, optional
salt and pepper
STEP BY STEP:
Bring 2 quarts of water to boil. Plunge shrimp in boiling water and cook until they change color
Reserve a cup of the cooking water. Peel and devein shrimp. Put 6 quarts salted water on to boil to cook the pasta. In a pan large enough to hold the shrimp and the pasta, sautee the onion and garlic on medium heat until golden
Add the shrimp, stir, then add the tomatoes, stir. Add 1/4 to 1/2 cup of the reserved cooking water, or white wine, or fish broth. Add salt and pepper to taste. Simmer for 15 minutes
While the sauce is simmering, about ten minutes before it has finished, put the pasta in the boiling pasta water, stirring occasionally to make sure that the pasta is completely covered and does not stick together
Fish out a strand with a wooden fork and bite it, it should be resistent but not crunchy then drain. Do not blanche
Add pasta to sauce in pan, and stir well, coating the pasta. Serve in cooking pan or in warmed serving bowl, garnish with parsley with parmesan cheese in the top of it.
