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In a small saucepan combine agrodolce, wine and bring to a boil. Remove from heat, add raisins and set aside. Heat 2 tablespoons of olive oil in a large sauté pan over medium heat add shrimp and cook until done on both sides, 2-3 minutes. Remove from pan. Add remaining olive oil to the sauté pan, add onion, garlic and sauté until softened. Add agrodolce mixture and reduce to a simmer. Add pine nuts, capers and tomato. Simmer for 3-4 minutes until the sauce has reduced and slightly thickened. Stir shrimp back into the mixture until heated. Spoon over cooked pasta, garnish with parsley and cheese.
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