This microwave version of a classic recipe can be cooked in minutes. Thyme is quite a strong herb, so you only need to add a small amount for the required flavor.

2 tbsp olive oil
1 onion, minced
1 clove of garlic, crushed
14 oz canned plum tomatoes, chopped
 (reserve the juice)
6 tbsp dry white wine
1/4 tsp fresh thyme, chopped
1 tsp fresh basil, chopped
1 bay leaf
1 tbsp fresh parsley, chopped
Salt and freshly ground black pepper
1 tbsp cornstarch
1 1/2 lb shrimp, shelled

1- Combine the olive oil, onion and garlic in a deep bowl and cook on HIGH for 5 minutes, stirring frequently

2- Add the chopped tomatoes, wine, herbs, salt and pepper and stir together well. Heat for 2 minutes on HIGH

3- Mix the reserved tomato juice with the cornstarch and add to the sauce. Cook on HIGH for 3 minutes and stir well until completely blended

4- Add the shrimp to the sauce and cook on HIGH for 2-4 minutes or until they are tender and the sauce has thickened. Remove the bay leaf before serving on a bed of rice or pasta.