Shrimp Provencal

2 pounds Medium to large FRESH shrimp

Shelled and deveined 1 small Onion -- chopped

2 tablespoons Olive oil

4 Cans (16-oz. size) Ready-Cut

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

In a large heavy skillet, saute 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, saute 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.