In a heavy skillet, saute onion (and squash) in butter and oil until soft. Add wine, tomatoes, garlic, salt, pepper, and oregano. Bring to boil, lower heat to medium and simmer until sauce is slightly thickened. Stir in cheese and simmer for 10 to 15 minutes. Adjust seasonings. Just before serving, add shrimp to hot sauce and cook for 5 minutes or until shrimp are just tender. Do not overcook. Garnish with parley and serve immediately in large bowls with crusty French bread.
Serves 4
From San Francisco á la Carte