1 lb. vermicelli or linguini
1 lb. shrimp, peeled and deveined
2 TBSP olive oil
2 TBSP butter
1/2 chopped onion
1 TBSP garlic, chopped
1 TBSP garlic, chopped
1/2 c. Parmesan cheese, grated
1/2 tsp. dried thyme
1/2 c. green onions, chopped
1/2 tsp. cayenne pepper
1/2 tsp. ground black pepper
1/2 tsp. dried basil
1/2 tsp. Tabasco sauce
1 TBSP Worcestershire sauce
1/2 c. tomato, peeled and diced
2 TBSP sugar
3 c. chicken broth

Begin cooking the pasta according to package instructions. Meanwhile, sauté the onion in the olive oil for approximately 4 minutes. Add the garlic, thyme, peppers, and basil and cook at low heat for 5 more minutes.  Add everything else in the first column and cook uncovered over low heat for 30 minutes to reduce the liquid.  In another pan, sauté the shrimp with the butter and garlic until pink, but not totally opaque.  Add the onion  mixture and cook for an additional 2 minutes. Set aside some cooked shrimp for garnish. Add the cooked pasta to the mixture and toss well with the grated cheese.  Serve hot in large shallow bowls or on stylish plates. Place the reserved shrimp on top of each serving and sprinkle the green onion on top. Serve with toasted garlic bread.

Recipe from LastMinuteCooking.com