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2 tbsp butter
340-g pkg frozen raw peeled shrimp, defrosted
796-mL can diced tomatoes
1/2 cup coarsely chopped kalamata olives, pitted
4 garlic cloves, minced
3/4 cup vermouth or white wine
500 g cooked fettuccine pasta
long slivers green onion
Melt butter in a large, wide saucepan over medium-high heat. Add shrimp. Stir-fry until shrimp turn bright pink, 2 to 4 minutes. Remove to a plate. Add tomatoes, olives and garlic. Boil gently, uncovered, stirring often, until tomatoes start to break down, 5 minutes. Add vermouth. Boil, stirring often, to develop flavour and slightly thicken sauce, 3 minutes. Then stir in shrimp. Toss with fettuccine and green onion.
Count on this easy recipe when you need a surefire entertaining entree.