Creamy Shrimp Fettuccine

• 13.25 oz fresh egg fettuccine
• 1 tbsp olive oil
• 1 None small red onion, finely sliced
• 2 cloves garlic, sliced
• 1 None long red chili, finely chopped
• 1 lb large raw shrimp, peeled, tails intact, deveined
• 1/2 lb cherry tomatoes
• 2 tbsp sherry
• 6 oz evaporated milk
• 2 tbsp fresh dill, chopped, plus extra sprigs, to serve

1. Cook pasta in boiling salted water until al dente. Drain.
2. Meanwhile, heat olive oil in a large frying pan over medium heat. Saute onion for 1-2 mins. Add garlic and chili. Cook, stirring, for 1-2 mins, until fragrant. Add shrimp and tomatoes. Cook for 2-3 mins, until shrimp begin to turn pink.
3. Increase heat to high. Add sherry. Cook, stirring, for 30 seconds. Add evaporated milk. Simmer, uncovered, for 2-3 mins, until shrimp and tomatoes are tender. Add dill. Toss with hot pasta.
4. Serve topped with dill sprigs.

egg fettuccine, olive oil, red onion, garlic, long red chili, shrimp, cherry tomatoes, sherry, milk, dill

Taken from recipes-plus.com/api/v2.0/recipes/24724 (may not work)