TOMATO SHRIMP SCAMPI with FETTUCCINE

from Rodney Atkins

Recipe

Ingredients:	8 ounces fettuccine 1/4 cup olive oil 4 cloves garlic, minced 2 cups fresh plum tomatoes, chopped 1/2 cup white wine 1/4 cup fresh lemon juice 1/4 cup sugar 4 scallions, chopped 1 lb shrimp, peeled and de-veined 1/8 teaspoon red pepper flakes 4 Tablespoons fresh basil, chopped 1/2 cup Parmesan cheese, grated

Directions:	1. Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm. 2. Sauté garlic in olive oil in large skillet over medium heat for 2 minutes. 3. Add tomatoes. Cook 5 minutes. 4. Add white wine, lemon juice and sugar. Simmer for 6 minutes. 5. Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes. 6. Stir in basil and Parmesan cheese. 7. Toss with fettuccine. Serve immediately in shallow bowls. NOTE: Rodney says this does not make a "saucy" sauce. If you would like a greater volume of sauce, use more fresh tomatoes and adjust seasonings according to your taste.

Ingredients:

8 ounces fettuccine
1/4 cup olive oil
4 cloves garlic, minced
2 cups fresh plum tomatoes, chopped
1/2 cup white wine
1/4 cup fresh lemon juice
1/4 cup sugar
4 scallions, chopped
1 lb shrimp, peeled and de-veined
1/8 teaspoon red pepper flakes
4 Tablespoons fresh basil, chopped
1/2 cup Parmesan cheese, grated

Directions:

1. Cook fettuccine for 8 minutes or until tender but still firm. Drain well; keep warm.

2. Sauté garlic in olive oil in large skillet over medium heat for 2 minutes.

3. Add tomatoes. Cook 5 minutes.

4. Add white wine, lemon juice and sugar. Simmer for 6 minutes.

5. Add scallions, shrimp and red pepper flakes. Cook until shrimp turn pink and are cooked through, about 3 minutes.

6. Stir in basil and Parmesan cheese.

7. Toss with fettuccine. Serve immediately in shallow bowls.

NOTE: Rodney says this does not make a "saucy" sauce. If you would like a greater volume of sauce, use more fresh tomatoes and adjust seasonings according to your taste.