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Basil Shrimp Fettuccine

Yield 4 to 6 servings


  • 3 tablespoons butter
  • 3 tablespoons olive oil
  • 2 tomatoes, peeled, seeded, chopped
  • 1 garlic clove, minced
  • 1/3 cup evaporated skim milk
  • 1 pound fettuccine, cooked & drained
  • 1/2 cup HOLLAND HOUSE White Cooking Wine
  • 1/2 cup fresh basil, chopped
  • 1/2 cup shrimp, peeled & deveined
  • 1/4 cup parmesan cheese, grated
  • 1/4 cup fresh parsley, chopped

How to Make It

  1. Melt butter and oil in medium saucepan over medium heat. Add tomatoes and garlic; simmer until tomatoes are softened. Add milk and cooking wine; simmer 10 minutes. Stir in basil and shrimp; simmer 3 minutes. Add 1/2 of cheese and 1/2 of parsley. Serve over cooked fettuccine. Sprinkle with remaining cheese and parsley.

  2. If you'd like, you can substitute the shrimp with another seafood variety or with chicken.