Tomato Shrimp Scampi with Fettuccine *

 8 oz fettuccine

1/4 cup olive oil

4 cloves garlic, minced

2 cups plum tomatoes, chopped

1/2 chicken broth

1/4 cup lemon juice

1/2 tsp sugar

4 scallions, chopped

1 pound shrimp, peeled and deveined

1/4 tsp red pepper flakes

1 1/2 tsp dried basil

4 Tbsp shredded parmesan cheese

Cook fettuccine for 10 minutes or until tender but still firm.  Drain and keep warm  Saute garlic in olive oil in large skillet for 2 minutes.  Add tomatoes.  Cook 5 minutes.  Pour in chicken broth, lemon juice and sugar.  Simmer 6 minutes.  Add scallions, shrimp and red pepper flakes.  Cook until shrimp turn pink and are cooked through, about 3 minutes.  Stir in basil and parmesan cheese.  Toss with cooked fettuccine; serve immediately in shallow bowls.

Serves 4