Shrimp Cappellini in a White Wine Tomato Sauce

I was recently inspired by a friend who made a similar dish during a snowstorm. Now that another storm is brewing, I decided to try it out. Without a recipe, I just kind of experimented, but again...if you use classic ingredients, it was to be good.

Ingredients:

• 1/2 lb of dry cappellini (angel hair pasta)
• About 8-10 thawed jumbo shrimp
• 1 can whole peeled plum tomatoes (you will only use a few, save the rest for some marinara later!)
• 1/2 medium white onion, chopped
• A few handfuls of chopped green onion
• 1/4 C or so of olive oil
• 2 T margarine
• 1-2 T garlic paste
• About 1/4 C dry white wine (I used sauvignon blanc)
• A few pinches of dried basil and parsley
• 1/3-1/2 C grated parmesan cheese
• Sea salt, ground black pepper, ground white pepper, and rosemary to taste (i.e. however much you want)

Directions:

Pasta:

1. Cook the pasta about 6-7 minutes, then set aside; toss w/ about 2 T olive oil to prevent sticking

Sauce:

1. In a medium sized pot, melt the butter, add the olive oil and onions, and simmer for about 2 minutes
2. Add in the garlic and simmer for about 1 minute
3. Add in the wine and allow to simmer/reduce for about 2 minutes
4. Add in 2-3 plum tomatoes and about 1/2 C of the tomato juice from the can and simmer/stir for about 3 minutes
5. Add in shrimp and simmer for about 2 minutes
6. Add in basil, parsley, rosemary, salt, and pepper
7. Test sauce and decide if you want more olive oil, tomato juice, seasonings, etc.
8. Toss with pasta and serve!