Instructions: 1. In a saucepot prepare pasta in boiling salted water according to package directions.

2. Add shrimp during last 3 minutes of cooking pasta; cook until opaque throughout. Drain pasta and shrimp; return to saucepot.

3. Meanwhile in a non stick 12 inch skillet heat oil over medium heat.

Reduce heat and add onion and cook 8 minutes until tender crisp.

4. Add garlic and crushed red pepper and cook 30 seconds longer, stirring.

5. Stir in wine; cook 30 seconds. Add tomatoes with their puree and 1/4 tsp salt; heat to boiling stirring and breaking up tomatoes.

6. Pour tomato sauce over drained pasta; toss to mix well.

Notes:

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