Shrimp, tomato & olive fettuccine
This article has not been rated yet.
frozen raw peeled
coarsely chopped kalamata
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.