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