Ingredients:
2 tablespoons olive oil
1 lb medium shrimp, peeled and deveined
2 teaspoons chopped shallots
1/2 cup dry white wine
1/2 cup heavy cream
2 tablespoons honey
1/2 cup diced seeded peeled fresh plum tomatoes
2 tablespoons chopped fresh basil
salt and pepper
1/2 lb spinach fettuccine, cooked and drained
Directions:
In a large skillet, heat olive oil over medium-high heat.
Add shrimp and shallots, sauteeing and stirring until shrimp are just opaque.
Remove shrimp from skillet and keep warm.
Add wine to skillet; boil until liquid is reduced by half; stirring and scraping sides of pan.
Add cream and lower heat to medium; cook, stirring constantly, until slightly thickened.
Add honey, tomatoes, and chopped basil; stir to blend.
Return shrimp to skillet; add salt and pepper to taste and stir to mix.
On individual plates, arrange fettucine, then top with shrimp sauce.
Serve warm.
Servings: 4
Time preparation: 30 min.
Time total: 50 min.