4 tablespoons olive oil
10 large shrimp, peeled and deveined
4 ounces baby shrimp
1/2 cup diced tomatoes
2 tablespoons chopped garlic
1/2 cup white wine
1/2 cup clam juice
2 tablespoons fresh basil, chopped
2 tablespoons fresh parsley, chopped
2 tablespoons lemon juice
4 tablespoons butter
salt and pepper to taste
pasta of your choice, capellini or another fast cooking, delicate pasta is recommended.
Heat a medium saute pan and add olive oil.
Dust shrimp in flour and saute in olive oil.
Add garlic and saute until golden brown.
Add tomatoes and all remaining ingredients except butter, then cook until the liquid is reduced by one-third.
Add butter and simmer until thickened.
Serve over your favorite pasta.
Side dishes: crisp garden or Ceasar salad and crusty Italian breads (or Garlic bread)
Wine suggestion: perfect with dry white wine (Chardonnay)
For more than two people: be sure to increase the ingredients accordingly; 1/4 pound of pasta for each guest should be adequate.