Shrimp with Tomato and Chile Pepper
The sauce can be refrigerated for up to 1 day. Bring back to a simmer before competing the dish.
The delicate flavor of shrimp calls for white wine—unless the dish has the assertive ingredients this one does. The tanginess of the tomatoes and the heat of the chile point to a flavorful red with some acidity. A Barbera from Italy, such as Prunotto Barbera d'Alba Romualdo or Pio Cesare Barbera d'Alba, would fit the bill perfectly.