• ½ Pound medium shrimp
• 4 Cloves garlic, minced
• 1 Tablespoon fresh basil, chopped
• 2 Tablespoons olive oil
• 6 Italian Sun Dried Tomatoes
• ½ Pound thin spaghetti
• ½ Teaspoon oregano
• ¼ Cup dry white wine
• Salt and freshly ground black pepper
• Grated Romano cheese

     1. Drain the sun dried tomatoes and place in a food processor  along with
         the garlic. Process the garlic and sun dried tomatoes until minced.
 
     2. Heat the oil in a sauté pan and add the minced garlic and tomatoes.
         Sauté for 5 minutes, stirring as it cooks. Add the basil and oregano.
 
     3. Bring a large pot of water to a rapid boil. Add the spaghetti and stir.
         Return to a boil and stir for a few minutes. Cook for 10 minutes or
         until tender.
 
     4. Add the shrimp to the sauté pan and cook until they just turn  pink. Add
         the wine and simmer until reduced in half (about10  minutes). Season
         with salt and black pepper.
 
     5. Drain the spaghetti and return it to the pot. Add the shrimp  mixture
         and toss to coat well. Serve and top with grating  cheese.