Rosemary-Garlic Shrimp With Fettuccine

Ingredients

• 1.5 cups cooking wine dry white
• 8 ounces fettuccine barilla uncooked
• 0.3 cup flour all-purpose
• 2 tablespoons rosemary fresh chopped
• 8  garlic cloves minced
• 0.5 cup green onions chopped ( 6 onions)
• 2 tablespoons juice of lemon 
• 1 teaspoon olive oil 
• 0.1 teaspoon pepper freshly ground
• 5  plum tomatoes peeled quartered
• 1 teaspoon salt 
• 1.3 pounds shrimp peeled
• 1 tablespoon stick margarine 
• 2 quarts water 

Equipment

• frying pan

Directions

1. Bring water to a rolling boil.
2. Add pasta; cook 12 minutes.
3. Drain; set aside, and keep warm.
4. Heat butter and olive oil in a large nonstick skillet over medium heat.
5. Sprinkle flour over shrimp, tossing to coat well.
6. Add shrimp to skillet; cook, stirring constantly, 4 minutes or until shrimp turn pink and are lightly browned.
7. Remove shrimp from skillet; set aside, and keep warm.
8. Add garlic and rosemary to skillet; cook 1 minute.
9. Add wine, lemon juice, and tomatoes. Increase heat to high, and cook 7 minutes or until most of liquid evaporates. Return shrimp to skillet; cook just until heated.
10. Add green onions, salt, and pepper.
11. Serve over pasta.