Ingredients
| 2 tbsp. | olive oil | | 1/2 | chopped onion | | 1/2 tsp. | thyme | | 1/4 tsp. | cayenne pepper | | 1/4 tsp. | black pepper | | 1/2 tsp. | basil | | 1 tbsp. | chopped garlic | | 1 tbsp. | Worcestershire sauce | | 1/4 tsp. | Tabasco sauce | | 2 cups | tomato, peeled and diced | | 2 tbsp. | sugar | | 1/2 cup | chopped green onions | | 3 cups | chicken broth | | 1 lb. | vermicelli or | | linguini | | 1 lb. | shrimp, peeled and deveined | | 1/2 cup | Parmesan cheese, grated |
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Instructions
Saute the onion in the olive oil for approximately four minutes. Add the garlic and stir. Add thyme, cayenne and black peppers, and basil and cook at low heat for five more minutes. Add everything else except for the pasta, shrimp, and cheese, and cook over lowish heat for about 1/2 hour or until the liquid is reduced. Saute the shrimp in some butter and garlic until three-quarters cooked (pink, but not totally opaque). Add the sauce and cook for an additional two minutes. Add the cooked pasta and toss well with the grated cheese. Serve hot.
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