by Marlene Maurer, Lakewood, Colo.

8 oz. Fettuccine

1/4 c. Olive oil

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4 Garlic cloves, minced

2 c. Plum tomatoes,chopped

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1/2 c. White wine

1/4 c. Lemon juice

1/2 t. Sugar

4 Green onions, chopped

1 lb. Fresh shrimp

1/8 t. Red pepper flakes

4 Tbsp. Fresh basil

4 Tbsp. Parmesan cheese

Cook fettuccine for 8 minutes then drain and keep warm.

Saute garlic in oil for 2 minutes.

Add tomatoes and cook for 5 minutes.

Add wine, lemon juice and sugar then simmer for 6 minutes.

Add onions, shrimp and red pepper flakes then cook until shrimp turns pink and are cooked through, about 3 minutes.

Stir in basil and cheese.

Toss with fettuccine and serve immediately.

by Marlene Maurer, Lakewood, Colo.

8 oz. Fettuccine

1/4 c. Olive oil

4 Garlic cloves, minced

2 c. Plum tomatoes,chopped

1/2 c. White wine

1/4 c. Lemon juice

1/2 t. Sugar

4 Green onions, chopped

1 lb. Fresh shrimp

1/8 t. Red pepper flakes

4 Tbsp. Fresh basil

4 Tbsp. Parmesan cheese

Cook fettuccine for 8 minutes then drain and keep warm.

Saute garlic in oil for 2 minutes.

Add tomatoes and cook for 5 minutes.

Add wine, lemon juice and sugar then simmer for 6 minutes.

Add onions, shrimp and red pepper flakes then cook until shrimp turns pink and are cooked through, about 3 minutes.

Stir in basil and cheese.

Toss with fettuccine and serve immediately.

by Marlene Maurer, Lakewood, Colo.

8 oz. Fettuccine

1/4 c. Olive oil

4 Garlic cloves, minced

2 c. Plum tomatoes,chopped

1/2 c. White wine

1/4 c. Lemon juice

1/2 t. Sugar

4 Green onions, chopped

1 lb. Fresh shrimp

1/8 t. Red pepper flakes

4 Tbsp. Fresh basil

4 Tbsp. Parmesan cheese

Cook fettuccine for 8 minutes then drain and keep warm.

Saute garlic in oil for 2 minutes.

Add tomatoes and cook for 5 minutes.

Add wine, lemon juice and sugar then simmer for 6 minutes.

Add onions, shrimp and red pepper flakes then cook until shrimp turns pink and are cooked through, about 3 minutes.

Stir in basil and cheese.

Toss with fettuccine and serve immediately.

by Marlene Maurer, Lakewood, Colo.

8 oz. Fettuccine

1/4 c. Olive oil

4 Garlic cloves, minced

2 c. Plum tomatoes,chopped

1/2 c. White wine

1/4 c. Lemon juice

1/2 t. Sugar

4 Green onions, chopped

1 lb. Fresh shrimp

1/8 t. Red pepper flakes

4 Tbsp. Fresh basil

4 Tbsp. Parmesan cheese

Cook fettuccine for 8 minutes then drain and keep warm.

Saute garlic in oil for 2 minutes.

Add tomatoes and cook for 5 minutes.

Add wine, lemon juice and sugar then simmer for 6 minutes.

Add onions, shrimp and red pepper flakes then cook until shrimp turns pink and are cooked through, about 3 minutes.

Stir in basil and cheese.

Toss with fettuccine and serve immediately.

by Marlene Maurer, Lakewood, Colo.

8 oz. Fettuccine

1/4 c. Olive oil

4 Garlic cloves, minced

2 c. Plum tomatoes,chopped

1/2 c. White wine

1/4 c. Lemon juice

1/2 t. Sugar

4 Green onions, chopped

1 lb. Fresh shrimp

1/8 t. Red pepper flakes

4 Tbsp. Fresh basil

4 Tbsp. Parmesan cheese

Cook fettuccine for 8 minutes then drain and keep warm.

Saute garlic in oil for 2 minutes.

Add tomatoes and cook for 5 minutes.

Add wine, lemon juice and sugar then simmer for 6 minutes.

Add onions, shrimp and red pepper flakes then cook until shrimp turns pink and are cooked through, about 3 minutes.

Stir in basil and cheese.

Toss with fettuccine and serve immediately.