Ingredients:
1/2 pound shrimp (large shrimp work well)
4 ounces uncooked fettuccine
1 tablespoon olive oil
1 tablespoon butter
1 shallot, finely chopped
1/3 cup dry white wine
2 cloves garlic, minced
1 teaspoon Dijon mustard
1 (14 fluid ounce) can diced tomatoes with juices
Pinch of Italian seasoning
1 cup heavy/whipping cream
10 large basil leaves, torn
Freshly grated or shaved Parmesan cheese, to taste

Instructions:

  1. If shrimp are frozen, run them under cool water until thawed. Peel and devein.
  2. Boil a large pot of salted water and cook fettuccine according to package directions.
  3. In a skillet, add butter, oil, and shallot. Cook shallot for about five minutes, then add wine, garlic, Dijon mustard, diced tomatoes, and Italian seasoning. Cook for a few minutes.
  4. Stir in the cream, salt, and pepper, then simmer for about 10 minutes to reduce the sauce.
  5. Add the shrimp and torn basil, and cook for another five minutes.
  6. Once the pasta is cooked, add it to the skillet and toss with the sauce.
  7. Serve immediately with fresh Parmesan cheese
    Borrowed from: Shrimp Pasta in a Rosé Sauce • Salt & Lavender (saltandlavender.com)