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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 6 |
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Found this in a 'Country Italian' mini cookbook. Sounds very good. Ingredients:
3 tablespoons butter |
3 tablespoons olive oil |
2 tomatoes, peeled, seeded, chopped |
1 garlic clove, minced |
1/3 cup evaporated skim milk |
1/2 cup white wine |
1/2 cup fresh basil, chopped |
1/2 cup shrimp, peeled, deveined |
4 tablespoons fresh parsley, chopped and divided |
1 lb fettuccine, cooked and drained |
Directions:
1. Melt butter and olive oil in medium saucepan over medium heat.
2. Add tomatoes and garlic; simmer until tomatoes are softened.
3. Add milk and cooking wine; simmer 10 minutes.
4. Stir in basil and shrimp; 3 minutes or until shrimp turn pink and are opaque.
5. Add 2 tablespoons cheese and 2 tablespoons parsley.
6. Serve over cooked fettuccine. Sprinkle with remaining cheese and parsley.
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