Shrimp in Pink Sauce

I didn't have to travel far and wide for this delightful creation. Passed along to us by our Yoga instructor, Dave, one can only think that it is as good for the soul as it is for the palate. 

1 lb fresh broccoli 

1 lb fresh shrimp - raw, peeled 

1/4 C chopped onion 

4 cloves garlic, chopped fine 

1 can (10.5 oz) Red Clam Sauce (Progresso) 

3/4-1 C Rose or Blush wine 

1 t Italian seasoning or sweet basil 

1 t+ Old Bay seasoning 

Small carton heavy cream (1/2 pint) 

2 1/2 t cornstarch dissolved in a small amount of water 

Olive oil 

3/4-1 lb pasta - spaghetti or other pasta of choice 

This dish has three steps. You can prepare the shrimp and broccoli before cooking the pasta. Combine just before serving. Start a pot of water for the pasta - cook when ready. 

1. Veggies - cut broccoli florets behind the head so they are about bite-sized. Separate if necessary. Cook broccoli in a vegetable steamer or pot until just tender. Set aside. 

2. Shrimp - In a heavy skillet, saute onion in a small amount of olive oil. Add shrimp and half of the garlic, sprinkle a touch of Old Bay. Cook a few minutes until just done. Remove shrimp from pan; set aside. Do NOT clean pan. 

3. Sauce - Into the skillet (from shrimp), add the can of clam sauce, wine and remaining garlic. Bring to a boil, then lower heat. Reduce for 5-8 minutes. Add cream slowly, about 3/4 of the carton or more. Add Old Bay and Italian seasoning. When heated, add cornstarch/water a little at a time until it thickens. It should be creamy, not pasty. Taste and add Old Bay to desired taste. Shouldn't need any salt. 

When sauce is ready, add broccoli and shrimp back to the pan and heat thru with the sauce. Serve over pasta with a glass of wine and some crusty bread. Enjoy!