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Milano Shrimp Fettuccine
4 ounces uncooked spinach or egg fettuccine
1/2 pound medium shrimp, peeled and de-veined
1 garlic clove, minced
1 tablespoon olive oil
1 (14 1/2 ounce) can diced tomatoes with
basil, garlic and oregano, undrained
1/2 cup whipping cream
1/4 cup sliced scallions
Cook fettuccine according to package directions; drain.
Meanwhile, sauté shrimp and garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes.
Blend in cream and scallions; heat through. Do not boil. Serve over hot cooked fettuccine.
Yields 4 servings.
