Farfalle And Shrimp

By Sunset
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8 ounces dried farfalle pasta (also called bow-tie or butterfly)

1 onion (8 oz.), chopped

1 tablespoon olive oil

1 can (14 1/2 oz.) diced tomatoes

1/3 cup dry vermouth or dry white wine

1/3 cup fat-skimmed chicken broth

2 tablespoons drained capers

1 teaspoon dried thyme

12 ounces (51 to 60 per lb.) frozen peeled, deveined shrimp

3 tablespoons chopped parsley

Salt and pepper

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