Ingredients:
8 ounces fettuccine
1/4 cup olive oil
4 garlic cloves, minced
2 cups plum tomatoes, chopped and seeded
1/2 cup vermouth or 1/2 cup cooking wine
1/4 cup lemon juice concentrate
1/2 teaspoon sugar
4 scallions, chopped
1 lb shrimp, peeled and deveined, rinsed, patted dry
1/8 teaspoon red pepper flakes
4 tablespoons basil
4 tablespoons parmesan cheese
Directions:
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.
Servings: 4
Time preparation: 5 min.
Time total: 25 min.