1 lb. sour cream
1/4 lb. butter
1/2 tsp. minced fresh garlic
1/2 tsp. chopped fresh basil or 1/4 tsp. dried basil
3 oz. fresh tomato, diced
8 oz. shrimp (very sm. frozen or any size fresh works well)
3 oz. mushrooms, thinly sliced
1/2 c. Parmesan cheese, grated
1 lb. fresh or 3/4 lb. dried fettuccine

Mix sour cream and butter together at room temperature; add garlic and basil. Place sour cream mixture in saucepan over low heat; add tomato, shrimp, mushrooms to mixture. Meanwhile, cook pasta al dente. Sprinkle Parmesan into cream mixture, then toss with pasta until cheese has been incorporated into the sour cream and butter to form a smooth sauce. Do not cook at a high temperature or over mix. Makes 4 to 6 servings.