Time is really the star ingredient in this recipe. Letting the onions soften until almost melting in texture, the sauce simmering until reduced to a rich combination of bright white wine and tomatoes, all of those complex flavors owe their awesomeness to you (or me, in this case) catching up on Nashville (shhhh…It’s my guilty pleasure show!) while folding laundry. Sometimes being a great home cook means letting the stove doing the work. The result is a sauce filled with depth and a little heat, plump and perfectly cooked shrimp, all soaked up by your favorite pasta or rice. So sit back, and let the stove take care of the heavy lifting. Enjoy!
1 cup olive oil
3 large onions, chopped
2 cloves garlic, minced
1 1/2 pounds uncooked medium shrimp, peeled and deveined
2 cups dry white wine
1/4 teaspoon salt
1/8 teaspoon pepper
14 ounces canned whole tomatoes
2 tablespoons tomato paste
2 cups chicken broth
pinch chili flake
1 tablespoon parsley, finely chopped
4 tablespoons butter
Sauté onion and garlic in olive oil over medium heat, and season with salt and pepper. When the onions are yellow, not brown (15-20 minutes), add uncooked shrimp. Let it all simmer for about 5 minutes, the shrimp should be quite pink. Then add the wine. Simmer for another 5 minutes more over medium heat. Remove shrimp from sauce with slotted spoon.
Stir the canned tomatoes and tomato paste into the liquid, and cook 5 minutes. Add chicken broth and chili flake, and let simmer very slowly for about an hour, until the sauce is very thick and quite reduced.
When ready to serve, return the shrimps into the sauce; add chopped parsley and butter. as soon as the butter is melted, pour the sauce over pasta, rice, or whatever you like.