Fettucine A La Hugo

• 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)

1. Cook Fettucine according to package- except cook it for 1 minute less than package states ( Al dente). Drain and set aside.
2. 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.

olive oil, garlic, red onion, frozen shrimp, salmon, tomatoes, sugar, hot sauce, white wine, fresh basil, heavy cream, frozen peas, pepper, salt, pepper

Taken from www.epicurious.com/recipes/member/views/fettucine-a-la-hugo-1200424 (may not work)