1 lb. imported fettuccine pasta, cooked "al dente", drained
2 T. butter
2 shallots, peeled and chopped
1/4 tsp. red pepper flakes
1 T. minced garlic
4 large Roma tomatoes, chopped
2 T. chopped fresh basil
1/4 tsp. salt
1 cup heavy cream
1 cup sparkling white wine or champagne
1 lb. large (21- 25 per pound) raw shrimp, peeled and deveined
1/4 cup chopped fresh parsley
While pasta is cooking, make the sauce.
In a large skillet, heat butter and sauté the shallots until soft, about 2 minutes over medium heat.
Add the red pepper flakes and garlic. Sauté another minute, add the Roma tomatoes, basil, salt,
cream and wine. Simmer for 2 minutes. Add shrimp, cook for another 3-4 minutes or until shrimp
turn pink. Stir in the parsley. Pour the sauce over cooked pasta and serve at once. Serves 4.