Chris Pichotta

7 shrimp (your preference)
1 cup roasted tomatoes
2 Tbsp. garlic, minced
1 Tbsp. shallots, minced
¼ cup yellow onion, minced
2 Tbsp. fresh basil
1 Tbsp. green onion, minced
1 Tbsp. parsley, chopped
½ cup white wine
¼ cup lemon juice
4 Tbsp. butter, cubed

In a hot sauté pan, sear shrimp until half-cooked, then remove from pan and set aside. Add garlic, onion, shallots to the pan. When vegetables start to brown, deglaze with white wine and lemon juice Add tomatoes, herbs, shrimp and bring to a boil. Remove from heat and swirl in butter. Toss with pasta.