Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      pounds        medium to large fresh shrimp
                        shelled and deveined
   1      small         onion -- chopped
   2      tablespoons   olive oil
   4      cans          ready-cut -- (16-oz. size)
                        tomatoes -- drained
   1      6 oz can      tomato paste
   1      teaspoon      black pepper
   1      teaspoon      dried basil -- crushed
   1      teaspoon      dried oregano -- crushed
   1      teaspoon      salt
   1      teaspoon      garlic powder
   2 1/4  cups          water
                        butter or margarine
     1/2  cup           dry white wine

Preparation:

In a large heavy skillet, sauté onion in oil over medium-high heat until tender but not browned. Add tomatoes, tomato paste, water, pepper, basil, oregano, salt and garlic powder. Bring to a boil, reduce heat and simmer 1 and 1/2 hours. Just before needed, sauté the shrimp in only as much butter as needed until barely tender. Add wine and cook over high heat until wine is almost evaporated. To serve, place cooked thin pasta on platter or pasta plate. Pour a little of the shrimp cooking liquid over and toss. (You can also do this on individual plates) Top with some of the sauce and then some of the shrimp.