Recipe for cooking milano shrimp fettuccine
Recipes from Italy :: Italian Spaghetti, Linguine, and other Pasta
4 oz. uncooked spinach or egg fettuccine
1/2 pound med. shrimp, peeled and de-veined
1 garlic clove, minced
1 Tbsp. olive oil
1 (14 1/2 ounce) can diced tomatoes with
basil, garlic and oregano, undrained
1/2 c. whipping cream
1/4 c. sliced scallions
Cook fettuccine according to pkg. directions; drain.
Meanwhile, sauté shrimp and garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 mins.
Blend in cream and scallions; heat through. Do not boil. Serve over hot cooked fettuccine.
Yields 4 servings.
