2 tbsp. butter
1 tbsp. olive oil
1/2 lg. onion, chopped
1/2 c. dry white wine
1 c. chicken stock (or 10 oz. can) reduced to 1/2 c.
1 tsp. dried basil
1/8 tsp. black pepper
12 oz. raw shrimp, shelled, deveined and halved lengthwise
2 med. tomatoes, peeled, seeded, chopped
10 oz. linguine, cooked
2 tbsp. butter, melted
1/2 c. grated Parmesan cheese
1/2 c. snipped fresh parsley

In large saucepan, melt butter with oil; saute onions. Stir in wine, chicken stock, basil and pepper. Bring to boiling, reduce heat slightly and boil gently, uncovered, for 12 minutes.

Add shrimp and simmer, covered, 3-5 minutes. Remove from heat and stir in tomatoes.

Toss cooked pasta with melted butter. Add shrimp mixture, cheese and parsley; toss until coated. Serves 6.