8oz.shell on wild caught shrimpshelled, deveined and chopped
1cupdry white wine like sauvignon blanc
1 1/2lbsroma tomatoesquartered, seeds removed and chopped to bite sized
1small jalapeno pepperminced
8oz.pastayour choice, I used farfalle
1tbspchopped fresh oreganoplus more for garnish
Remove the shells and tails from the shrimp and place in a sauce pan with the wine, water, salt and pepper. Place on the stove and boil for 10 minutes then strain and reserve the broth.
Meanwhile, devein the shrimp and chop each shrimp into three or four pieces.
Place the olive oil in a large skillet on medium high heat. Add the chopped tomatoes and cook to soften, about 10 minutes. Use a fork to further mash the tomatoes.
While the tomatoes are cooking, start the water for the pasta and cook pasta to al dente according to package directions. Strain the pasta, reserving about a cup of the pasta liquid.
Add the garlic and jalapeno pepper, cook for 1 minute, then add the shrimp broth to the skillet. Boil while stirring occasionally until reduced by half, 10 to 12 minutes.
Add the chopped shrimp to the skillet and cook for 1 minute then stir in the pasta and chopped oregano and adjust the amount of liquid using the reserved pasta water, (very little should be needed). Keep on the heat for another minute or two to insure everything is warm then serve while hot garnishing with more chopped oregano.
Adapted from Mark Bittman's "The Food Matters Cookbook"