Tomato Shrimp Scampi with Fettuccine
Christie Carmouche
ingredients
- 8 ounces fettuccine
- 1/4 cup olive oil
- 4 cloves garlic, minced
- 2 cups plum tomatoes, chopped
- 1/2 cup Holland House Vermouth or White Cooking Wine
- 1/4 cup ReaLemons Lemon Juice from Concentrate
- 1/2 tsp. Sugar
- 4 scallions, chopped
- 1 lb. shrimp, peeled and deveined, rinsed, patted dry
- 1/8 tsp. red pepper flakes
- 4 tbsp. basil
- 4 tbsp. Parmesan cheese
directions
- 1
1. Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
- 2
2. Sauté garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
- 3
3. Pour in Holland House Vermouth or White Cooking Wine, ReaLemon and sugar. Simmer 6 minutes.
- 4
4. Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
- 5
5. Stir in basil and Parmesan cheese.
- 6
6. Toss with cooked fettuccine; serve immediately in shallow bowls.
Source: Christie Carmouche
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