White Wine Shrimp Pasta

1 16-ounce package linguine

30 large shrimp, tails and shells removed

2 14.5-ounce cans diced Italian tomatoes (drained)

3 cloves garlic, chopped

2 tablespoons olive oil

1½ cups white wine

3 ounces shredded Parmesan

Salt and pepper

Heat oil in a large skillet over medium heat and add garlic. Cook until garlic just begins to be fragrant and add the tomatoes along with a couple pinches of salt and pepper. Cook over medium heat for 10 minutes. Add the wine and bring to a boil, then move heat to low and simmer uncovered for 10 minutes. Add the shrimp to the sauce, cover and cook another 5 minutes until shrimp is cooked. Remove from heat and set aside.

Prepare the pasta as the package directs, drain and return pasta to pan. Pour the sauce over the pasta and toss to combine. Top with shredded Parmesan cheese.

Serves 4 to 6

Keith Moritz