Ingredients
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8 ounces fettuccine
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1/4 cup olive oil
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4 garlic cloves, minced
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2 cups plum tomatoes, chopped and seeded
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1/2 cup vermouth or 1/2 cup cooking wine
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1/2 teaspoon sugar
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4 scallions, chopped
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1 lb shrimp, peeled and deveined, rinsed, patted dry
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1/8 teaspoon red pepper flakes
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4 tablespoons basil
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4 tablespoons parmesan cheese
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1/4 cup lemon juice concentrate
Instructions
- Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.
- Saute garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
- Pour in vermouth or cooking wine, lemon juice and sugar. Simmer 6 minutes.
- Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.
- Stir in basil and parmesan cheese.
- Toss with cooked fettuccine; serve immediately in shallow bowls.