Shrimp Sauce

• 1/2 pound medium shrimp, fresh or frozen, thawed, peeled
• 1 tablespoon olive oil
• 1 medium onion -- chopped
• 2 cloves garlic -- crushed
• 1 can (14.5 ounces) tomatoes, with juice or 3 fresh medium tomatoes, peeled and chopped
• 1/8 teaspoon pepper, fresh ground
• few dashes cayenne
• 1 teaspoon dried basil
• 1/4 teaspoon salt, optional
• 1/4 cup fresh parsley, minced
• 1/2 cup black olives, halved
• grated Parmesan cheese, optional

Cut the shrimp in half lengthwise.
Heat the oil in a medium skillet; add the onion, garlic, and shrimp, and sauté the ingredients, stirring, until the shrimp turn pink, about 5 minutes. Remove the shrimp from the skillet; set them aside.

Add the tomatoes and juice, black pepper, cayenne, basil, and salt to the skillet. Bring the mixture to a boil, reduce the heat, and simmer it, uncovered, for 5 minutes. Add the shrimp and parsley to tomato mixture, and serve the sauce over spaghetti or other pasta garnished with olives and sprinkled with Parmesan, if desired.
Serves 4.
Recipe from "Jane Brody's Good Food Book"