This recipe is a favorite for our family. It makes a lot of leftovers for the next day.

1 box                           fettuccine noodles

2 tablespoons              butter

1/3 cup                        Olive Oil

1 lb.                             or more of large shrimp 16 to 24 count

6 cloves                       garlic chopped

3                                  Shallots chopped

1 Pint                           Cherry or grape tomatoes halved

1                                  16 oz. can crushed tomatoes

1                                  cup of dry white wine

1 tablespoon               oregano

1 tablespoon               parsley

¾ teaspoon                 red pepper flakes

Salt and Pepper


Garlic Bread if desired


Cook Fettuccine noodles according to package instructions.

Drain reserving one cup of broth that noodles were cooked in.

Heat oil in an extra large skillet over medium heat.

Add Shrimp, butter and garlic and cook for three minutes, then set aside in a bowl.

Add the rest of the garlic and shallots to skillet and cook for 3 to 5 minutes.

Add cherry tomatoes, canned crushed tomatoes, wine and oregano, season with salt and pepper.

Simmer stirring occasionally, reduce heat if it boils too much.

Cook for 20 minutes or until the cherry tomatoes are soft.

Then add parsley, red pepper, pasta broth, pasta noodles and shrimp, toss well.


Serve with garlic bread