Ingredients
1/4 Cup Extra Virgin Olive Oil
3 cloves of garlic finely minced
1/4 red onion finely chopped
6 oz fresh or frozen shrimp, deveined, shell and tail removed
3 oz smoked salmon ( lox) - cut into thin strips
1 can (14.5 oz) diced tomatoes
2 Tablespoons sugar
2 dashes of hot sauce
1/4 Cup White Wine (Chardonnay is recommended)
1/4 Cup of finely chopped Fresh basil
1/4 cup r heavy cream
1 cup Frozen peas
Dash Pepper flakes
Salt to taste
Pepper to taste
1lb. Bertoli box Fettucine- cooked according to package for one minute less ( al dente)
Preparation
Cook Fettucine according to package- except cook it for 1 minute less than package states ( Al dente). Drain and set aside.
Sautee minced garlic + red onion with Olive oil in a large skillet on medium heat until garlic is browned. Add diced tomatoes, sugar and hot sauce. Cook for about 5 minutes. Add White wine + basil + pepper flakes. Add shrimp, heavy cream+ peas. Cook for about 1 minutes. Turn down heat to low. Add smoked salmon. Taste. Add salt and pepper. Then add the entire cooked and drained fettucine to the skillet and cook another 30 seconds to a minute- mixing entire sauce with the fettucine. Serve Immediately.
