2 tbsp. butter
1 lb. medium shrimp
1/8 tsp. cayenne pepper
1 can zesty tomato soup
1/2 c. diced green pepper
1 lg. garlic clove
1/2 c. water
1 tbsp. wine vinegar
1 lb. cooked fettucini (hot)

In skillet, over medium heat in hot butter. Cook shrimp, garlic, cayenne, until shrimp turns pink. Stir in soup and water and vinegar. Heat thoroughly, serve over hot fettucini. Serves 4.