3/4 c. chopped onion
4 cloves garlic, finely chopped
3 tbsp. butter
3/4 c. firmly packed fresh basil leaves, chopped
1/2 c. dry white vermouth or wine
2 tbsp. roux
1 tbsp. tomato paste
1 c. whipping cream
1 lb. raw medium shrimp, peeled and deveined
salt and pepper to taste
1 pkg. classic spaghetti noodles, cooked and drained
freshly grated parmesan cheese

In dutch oven, over medium heat, cook onion and garlic in 1 Tbsp. butter until tender. Cook and stir for 1 minute. Stir in vermouth. Cook 8 minutes or until mixture is reduced by 1/3. Stir in Roux and tomato paste; cook 5 minutes.

Add cream and bring to boil. Reduce heat and set aside.

Season shrimp lightly with salt and pepper.

In large skillet over medium/high heat, cook and stir shrimp with remaining 2 Tbsp. butter until shrimp are pink. Drain.

To dutch oven mixture, add spaghetti noodles and mix well. Heat thoroughly. Transfer noodles and sauce to serving platter. Arrange shrimp on top of spaghetti and sauce.

Serve with parmesan cheese.