Penne With Shrimp & Spicy Tomato Sauce

Ingredients

• 1½ T. olive oil
• 1 cup finely chopped onions
• ½ cup finely diced carrots
• 2 t. chopped garlic
• 2 t. dried basil
• ½ t. dried red pepper flakes (optional) or ⅛ teasp. cayenne
• salt to taste
• 2 cans (28 oz total) Italian style tomatoes, chopped
• 2 t. grated orange zest (peeling)
• ½ cup orange juice
• ⅔ cup dry white wine
• 1 pound penne pasta
• 1¼–1½ pounds shrimp - peeled & deveined
• ⅓ cup shredded cheese Asiago (I use parmesan or Jack)

Directions

1. Saute onions & carrots until slightly soft.
2. Add garlic & saute one more minute.
3. Stir in dried basil, red pepper flakes, salt, tomatoes, orange zest & juice, & wine.
4. Bring to a simmer.
5. Reduce heat & cook, uncovered, until vegetables are tender and liquid is reduced by half. (20–30')
6. Add shrimp & cook until shrimp are curled and pink (~3’).
7. Add cooked pasta to shrimp and sauce and season w/ salt as needed.
8. Sprinkle w/ cheese and 1/2–2 T fresh basil (optional).