Lemon Basil Shrimp With Fettuccine

• 2 teaspoons olive oil
• 1 1/4 cups vertically sliced onion
• 2 garlic cloves, minced
• 1/2 cup dry white wine
• 1 pound peeled and deveined medium shrimp
• 1 (14.5 oz) can diced tomatoes with basic, garlic and oregano, undrained
• 1 1/2 tablespoons chopped fresh basil
• 1 teapooon grated lemon rind
• 2 tablespoons fresh lemon juice
• 1/8 teaspoon pepper
• 1 (9 oz) package refrigerated fettucine
• 1/4 cup freshly grated parmesan cheese

1. 1. Heat oil in a skillet over medium heat. Add onion and garlic to pan and saute 3 minutes or until tender. Increase heat to high, add wine. Cook 1 to 2 minutes or until winte reduces by half. Add shrimp tomatoes and next 4 ingredients, cook 5 minutes or until shrimp are done.
2. 2. While cshrimp cook, cook fettuccine according to package directions omitting salt and fat. Drain.
3. 3. Add cooked fettuccine to shrimp mixture, toss gently to coat. To serve, sprinkle evenly with parmesan cheese.

olive oil, onion, garlic, white wine, shrimp, tomatoes, fresh basil, lemon rind, lemon juice, pepper, fettucine, freshly grated parmesan cheese

Taken from www.epicurious.com/recipes/member/views/lemon-basil-shrimp-with-fettuccine-50078340 (may not work)