3 lb. shrimp
1 stick butter
6 cloves garlic
3 tbsp. fresh basil
Dash of Tabasco
3 tbsp. lemon pepper
3 tbsp. Parmesan cheese
2 fresh tomatoes, peeled and chopped (1 can tomatoes may be substituted)
1 tsp. fresh oregano
Dash of salt
1 c. white wine
1 lb. fettuccine

Saute shrimp in butter; remove from pan and set aside. Saute garlic, basil and oregano in remaining butter for 5 minutes. Add tomatoes, shrimp, lemon pepper, salt and Tabasco. Cook 10 to 15 minutes on low flame. Add white wine and cook 5 minutes more. Mix pasta, shrimp and Parmesan cheese and serve. Serve with hot French bread and salad.