– 1 lb. pasta, cooked and drained (spaghetti is preferable) – 1 lb. shrimp (large, uncooked, peeled and deveined with tails removed) – 2 Tbsp. olive oil – 1 medium yellow onion, chopped (about 1 cup) – 3 cloves of garlic, minced – 1 jar (4 oz.) capers, drained – 1 (14.5 oz.) can diced tomatoes – 1 (15 oz.) can tomato sauce – 1 c. white wine – 1 c. half and half, or heavy cream – 1/2 tsp. garlic salt – 1/4 tsp. cayenne pepper – 1/4 tsp. crushed red pepper flakes
In the same skillet, heat 1 Tbsp. olive oil. Add garlic and onion and cook for 6-8 minutes until onion is translucent. Add the white wine, and bring to a simmer. Simmer for 2-3 minutes (this will cook off the alcohol.)