Sun-Dried Tomato Shrimp Florentine With Pasta

5 mini peppers

4oz. sundried tomatoes

1 med. purple onion

8oz sliced mushrooms

5-6 lg. garlic cloves

4-6oz. cherry tomatoes

8oz. spinach

1c dry white wine

6oz. capers

14oz. diced tomatoes

36oz. frozen raw shrimp

1c sour cream

12-16oz. spaghetti - cooked

Chop or dice all the vegetables into a 5 quart pot.  Sauté in a little olive oil, stirring often.  When it all begins to sizzle and the onions are translucent, add the wine, capers and can of tomatoes.  Stir this together then add the thawed, cleaned shrimp.  Simmer until the shrimp turn a coral color.  Add sour cream and cooked spaghetti, bring back to a simmer once again while stirring.  Turn off heat, cover the pot and let it stand another 10 minutes to be sure the shrimp is cooked but not overcooked.  Makes about 8 servings, good for a crowd. . .Lin