Email to Becky      

Recipe Categories: Becky's HOME PAGEABM AllRecipes APPETIZERS AppleRecipes BEVERAGES BREAD BREAKFAST BreakfastBreadsandMuffins BreakfastBrunch BrowniesandBars ButtersandSpreads Cakes CAKESandPIES CampingRecipes CANDY CASSEROLES CheeseBalls Cheesecake Chicken CHOCOLATEFOODTOLIVEFOR COOKIES Crescent-Roll-Recipes CROCKPOT DehydratorRecipes DESSERTS Dips EGGS FasttoFixMainDish FISHandSEAFOOD FoodAllergyRecipes Frostings-Icings-Glazes-Etc FRUIT Ice-Cream-and-Frozen-Treats Kuchens LowSalt Main-Dish MEATS Microwave Muffins NotFixingAgain PASTA PiesandPieCrusts Popovers Potatoes POULTRY QuickBreads RecipesfromMysteries RICE SACOButtermilkPowderRecipes SALADandDRESSING Salads SANDWICHES SAUCES Scones SideDishes SNACKS SOUPSandSTEWS SubstitutionsandCopycats Tex-Mex Time-to-Grill Tips-Tricks-and-Helpful-Ideas ToTryFile VEGETABLES WokRecipes

Tomato Shrimp Scampi




Source of Recipe


newspaper


List of Ingredients




8 oz fettuccine
1/4 c olive oil
4 cloves garlic, minced
2 c plum tomatoes, chopped
1/2 c vermouth or white cooking wine
1/4 c lemon juice
1/2 tsp sugar
4 scallions, chopped
1 lb shrimp, peeled, deveined, rinsed and patted dry
1/8 tsp red pepper flakes
4 tbsp basil
4 tbsp Parmesan cheese

Recipe



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 ine, 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.

4 servings.