12 oz. fresh or frozen shelled shrimp
1 c. chopped onion
2 tbsp. butter
1 tbsp. olive oil or cooking oil
1 c. dry white wine
1 tbsp. instant chicken bouillon granules
1 tsp. dried basil, crushed
2 med. tomatoes, peeled, seeded and chopped
10 oz. hot cooked pasta
1/4 c. butter, melted
1/2 c. grated Parmesan cheese
1/2 c. snipped parsley

Thaw shrimp, if frozen. In saucepan cook onion in 2 tablespoons butter and the olive oil or cooking oil until tender but not brown. Stir in wine, bouillon granules, basil, 1/2 teaspoon salt, and 1/8 teaspoon pepper. Bring to boiling, reduce heat. Boil gently, uncovered, for 12 to 15 minutes or until about 2/3 of the liquid is evaporated.

Halve shrimp lengthwise, add to wine mixture. Cover and simmer about 5 minutes or just until shrimp is tender. Stir in chopped tomatoes and heat through. Toss pasta with 1/4 cup melted butter and butter. Add shrimp mixture, cheese and parsley; toss until pasta is coated.

Pasta With Scallops: Follow the same recipe: Substitute 12 ounces unbreaded cut up scallops for shrimp. Serves 4 main dish servings.