Ingredients
1
tbsp plus 1/2 cup dry white wine
10
uncooked large shrimp, peeled, deveined
1
1/2 cups diced plum tomatoes (about 10 ounces)
1
large garlic clove, mince
2
tbsp slivered fresh basil
Directions
1.
Whisk 1 tablespoon wine, egg white and cornstarch in medium bowl to blend. Mix in shrimp; sprinkle generously with salt. Let stand 10 minutes.
2.
Meanwhile, cook pasta in large pot of boiling salted water until just tender but still firm to bite.
3.
Heat oil in heavy medium skillet over medium heat. Drain shrimp; add to skillet. Stir 2 minutes. Add tomatoes, garlic and remaining 1/2 cup wine and simmer until shrimp are just opaque in center, about 2 minutes. Season with salt and pepper.
4.
Drain pasta; divide between large shallow bowls. Using tongs, place shrimp atop pasta. Boil sauce in skillet until thickened slightly, about 2 minutes. Spoon sauce over shrimp. Sprinkle with basil and serve.
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