White Wine Marinated Shrimp With Fire Roasted Tomato Cream Sauce - cooking recipe

Ingredients

Shrimp
1 lb shrimp
1 cup white wine (Chardonnay)
3 garlic cloves, minced
1 tablespoon fresh thyme
1 tablespoon fresh basil
1 tablespoon fresh rosemary
1 bay leaf
2 tablespoons lemon juice
1 tablespoon salt
2 teaspoons fresh black pepper
Fire Roasted Tomato Cream Sauce
1/2 tablespoon olive oil
1 (14 -15 ounce) can fire-roasted tomatoes
3 garlic cloves, minced
1 teaspoon fresh oregano
1/2 cup white wine
3/4 cup heavy cream
1/2 teaspoon lemon juice
1 tablespoon salt
1/2 tablespoon fresh black pepper
Pasta
16 ounces whole wheat angel hair pasta
2 bay leaves
salt, for water

Preparation

Shrimp:
Mix all ingredients in a bowl. Cover, refrigerate for at least an hour.
After marinating, heat skillet over medium high heat. Add shrimp and marinade. Cook shrimp 5-7 minutes, or until pink on the outside, white on the inside. Set aside.
Tomato Cream Sauce:
Heat oil on medium high heat. Saute garlic until fragrant.
Add can of tomatoes, white wine, and remaining ingredients.
Cook until cream begins to thicken sauce.
Pour sauce into a blender and puree until smooth.
Transfer sauce back to pot, hold on low heat.
Pasta:
Heat water to rapid boil with salt and bay leaves. Add pasta.
Cook 5-7 minutes, or until al dente, or tender.
Drain pasta, removing bay leaves.
Add all components(shrimp, sauce, and pasta) together. Serve with garlic bread, and top pasta with fresh grated parmigiana and red pepper flakes.