1 stick unsalted butter
2 cloves garlic, minced
4 tsp. minced parsley
1/2 onion, diced
4 fresh mushrooms, sliced
4 tbsp. peeled, seeded & chopped fresh tomato
1/2 c. chopped green onions
2 tsp. creole seafood seasoning or substitute
1/4 c. shrimp stock or chicken broth
2 c. cooked fettuccine (12 oz.)
24 med. shrimp, peeled & deveined
1/2 c. dry white wine

Melt 1/2 butter in large saucepan and saute the garlic, parsley, onions, mushrooms, tomato, green onions and seafood seasoning for 30 seconds, stirring gently. Add stock and simmer until onions are transparent.

Add cooked fettuccine, the shrimp and the wine and simmer until liquid is almost evaporated. Remove pan from heat, add remaining butter and stir gently until butter is melted and sauce is creamy. Serve immediately.