Monica’s Roasted Tomato & Shrimp Fettuccini

Monica’s Roasted Tomato & Shrimp Fettuccini
4 lbs Roma tomatoes cut into quarters
1 large onion chopped
4 garlic cloves
1 tsp. sugar
2 tsp salt
1 tsp crushed red pepper
1/2 cup olive oil
1/2 cup chopped fresh basil
1/2 cup red wine
1/2 cup chicken broth

Place tomato quarters, chopped onion, garlic cloves in 9x13 baking dish; sprinkle evenly with sugar, salt and olive oil.

Place in 450-degree oven and roast 50 minutes; turn veggies with spatula at 10-minute intervals. Remove from oven when roasting is complete and cool.  Place cooled, roasted veggies and chopped basil in food processor. Set processor for chop speed, use pulse button or one second cycle - 15 times. Pour all into large sauce pan. Add wine and chicken broth. Bring to medium boil and hold for 12 minutes, stir often. While sauce is cooking you can prepare shrimp.

1 lb of shrimp - 25 count (headed, peeled, de-veined)
2 tablespoons olive oil
2 cloves garlic, minced

Warm frying pan to sauté temperature, add olive oil and minced garlic, cook until garlic begins to brown. Add shrimp and continue sauté for four minutes, tossing frequently.

Cook Fettuccini per package instructions, drain and toss with 1 tablespoon olive oil.

As soon as roasted tomato sauce is cooked, combine with shrimp and serve over fettuccini pasta.