Update my dinner status, I'm making this tonight.
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Servings: 4 Servings
Total Time (median): tell us
Ingredients
Preparation
1 Use tomatoes held at room temperature until fully ripe. Core tomatoes; chop (makes about 5 cups); set aside. In a large skillet over medium-high heat, heat oil.
2 Add shrimp, onion, garlic and oregano; cook, stirring occasionally, until shrimp is just pink, about 3 minutes.
3 Add reserved tomatoes, wine, salt and pepper. Cook until tomatoes are heated through, 2 minutes longer. Remove from heat; stir in basil and pine nuts.
4 Serrve over hot pasta or white cannelloni beans, if desired.
Recipe By: George Ross
