Shrimp with Tarragon Tomato Sauce

This is another Rachael Ray Recipe from "Just In Time," page 184.

This was another really yummy one, and it has veggies in it that are well hidden for anyone who doesnt like them ;) I wanted to use some Rao's Marinara but I didnt actually have any on hand when I got home so Rao's Vodka sauce instead. Very yummy and I think you could use whatever your fav sauce is successfully.

2 T olive oil

2 carrots finely chopped

2 celery ribs, finely chopped

6 white mushrooms, chopped

3 shallots, finely sliced

2 pounds uncooked shrimp, thawed, shelled, deveined

1/2 cup white wine

15 oz tomato sauce (I used the whole 24oz jar)

5-6 sprigs of fresh tarragon, leaves stripped and chopped

Heat olive oil in a large pan over medium high heat. Add carrots, celery, mushrooms, shallots and saute about 7-8 minutes. Add shrimp and cook until pink and almost firm (3-4 minutes). Season with salt and pepper. Add wine and deglaze.

Add teh sauce and tarragon and heat through.

We ate it over whole wheat Linguini - excellente!