1/2 c. olive oil
3 cloves garlic, crushed
1/4 c. white wine
1/2 tsp. basil
2 to 2 1/2 lbs. lg. shrimp, cleaned, peeled & deveined
4 tbsp. parsley
1/2 tsp. crushed red pepper
2 c. Italian stewed tomato, drained (liquid reserved)
3/4 lb. cooked pasta or 2 c. cooked rice
1/4 c. Parmesan cheese
Fresh ground pepper to taste

Heat oil in large deep skillet. Saute garlic; add tomato and spices. Cook 2 minutes. Add wine and 1/2 cup of reserved liquid. Bring to boil. Reduce heat and simmer until liquid cooks down slightly. Raise heat, add shrimp. Cook 3 to 5 minutes, stirring constantly until shrimp loses translucent look and becomes pink. Add remaining juices if needed to keep enough broth to pour over rice or pasta. Top with Parmesan cheese and fresh ground pepper as desired.