ANOTHER RECIPE FROM "SANDY'S RECIPE ROOM"
http://www.wwnet.net/~joejean/reciperoom.htm

Shrimp Scampi & Fettuccine

Ingredients

1 pound of fettuccine

1 1/2 pounds shrimp, peeled and deveined

8 cloves of garlic, chopped

2 sticks of butter

1 tablespoon fresh oregano, chopped

1 tablespoon fresh basil, chopped

1/2 tablespoon fresh parsley, chopped

Dash of garlic powder

Dash of salt

1/2 cup white wine

Juice from 1 lemon

8 cherry tomatoes, cut into halves

Directions

Put the butter, garlic, oregano, basil, parsley, garlic powder, and salt into a pan, and set over a very low flame. You only want to melt the butter, not sauté the garlic, herbs, and spices. When the butter has melted entirely, turn off the flame and set aside.

Peel and devein the shrimp, leaving the tails intact for appearance. To peel the shrimp, hold each by its tail, and pull back the shell at the segment directly after the tail. Break and pull the shell forward toward the head. Shrimp can be peeled in one step, as the segments will all come off together. To devein the shrimp, cut the inside length of each shrimp, starting right below the tail, with a very sharp knife - the trick is not to cut all the way through the shrimp, but just until you reach the vein. After the cut is made, pull the vein out. Rinse the shrimp, and set aside.

Bring a large pot of salted water to a boil. Toss the fettuccine into the pot, stirring frequently to keep the pasta from sticking to the pot or to itself.

While the pasta is cooking, pour garlic butter into a sauté pan, and set over a medium-high flame. Place shrimp in the pan and sauté. When the shrimp is about half-done (after approximately four to five minutes), add wine and lemon juice, and continue sautéing for another three minutes. Add cherry tomatoes and reduce the flame.

When the pasta is done, drain, and add to the pan with the shrimp, and allow to cook for another two minutes, combining the flavors of the scampi with the pasta. Portion among four plates, giving each guest an equal number of shrimp and cherry tomatoes. Garnish with a lemon twist and a little extra oregano. Serve.

Serves 4