Fettuccine With Gulf Shrimp - cooking recipe

Ingredients

1/2 lb. fettuccine, cooked al dente
2 Tbsp. butter
2 green onions, minced
1 vine ripe tomato, peeled, seeded and chopped
1 Tbsp. fresh basil or 1 tsp. dried basil
2 Tbsp. flat-leaf parsley, minced
1/2 c. dry vermouth
1 lb. raw peeled shrimp
salt and pepper

Preparation

Cook the pasta until just done.
Drain and toss with a tablespoon or two of peanut oil.
Melt the butter in a large skillet and add the onions.
Saute for a minute over moderate heat and add the shrimp, tomato, basil, parsley and vermouth.
Bring to a boil, reduce heat and let simmer for 5 minutes.
Add the pasta. Toss until hot and correct seasoning.
Serves 4.