Thin Spaghetti With Shrimp

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Southern Living Cooking School


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1 (16-oz.) box thin spaghetti

2 tablespoons butter

2 shallots, finely chopped

2 garlic cloves, thinly sliced

1 bay leaf

1 pound medium-size shrimp, peeled and deveined

1/4 cup white wine

3 cups chopped plum tomatoes

1/3 cup half-and-half

2 tablespoons chopped fresh flat-leaf parsley

1 teaspoon salt

1/4 teaspoon ground white pepper

Garnish: fresh parsley sprigs

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