cup diced seeded peeled fresh plum tomatoes or 1/2 cup diced drained canned plum tomatoes
2
tablespoons fresh chopped basil
Salt and pepper to taste
1/2
pound spinach fettucine, cooked and drained
Basil sprigs for garnish (optional)
Heat olive oil in large skillet over medium-high heat. Add shrimp and shallots, tossing lightly, until shrimp are just opaque. Remove shrimp and keep warm. Add wine to pan; boil until liquid is reduced by half, stirring and scraping sides of pan. Add cream and reduce heat to medium; cook until slightly thickened. Add honey, tomatoes and chopped basil; stir to blend. Return shrimp to sauce and season with salt and pepper to taste. Arrange equal portions of fettucine and shrimp mixture on warm serving plates. Garnish with basil sprigs, if desired.
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