Italian-Style Shrimp With Spaghetti

By Sunset
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8 ounces dried spaghetti

1/2 cup finely chopped shallots (about 3 oz.)

1 teaspoon minced garlic

2 teaspoons olive oil

1 can (14 1/2 oz.) Italian-style diced tomatoes

1 can (6 oz.) tomato paste

1/2 cup dry white wine

1 teaspoon dried oregano

1 teaspoon dried basil

1 pound (40 to 50 per lb.) frozen shelled deveined shrimp, thawed

2 tablespoons chopped parsley

Salt and pepper

Shredded romano or parmesan cheese

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