2 tablespoons extra virgin olive oil
1 small onion, chopped
1 clove garlic, minced
4 large ripe tomatoes, chopped
1 teaspoon dried basil
¾ cup dry white wine
1 cup chicken broth
salt and ground black pepper to taste
3 pounds large shrimp, peeled and deveined
¾ pound angel hair pasta, cooked al dente
¼ cup Italian parsley, chopped

In a skillet placed on stovetop set to medium heat, add the oil, onions, and garlic and sauté over low heat.
Sauté onions and garlic for about 7-8 minutes or until onions are soft and translucent. Place the stoneware on the slow cooker heating base, add onions, garlic, tomatoes and basil. Cook, uncovered, on High until the liquid is reduced by one-half, about 45 minutes. Reduce the heat to Low. Stir in the wine, chicken broth, salt and pepper. Cover and cook for on Low for 4 to 6 hours.
Fifteen minutes before serving, add the shrimp and increase the heat to High. To serve, add the cooked pasta and mix well. Sprinkle with the Italian parsley and serve immediately.