4 oz. fettucini
1/2 lb. med. shrimp, peeled & deveined
1 clove garlic, minced
1 tbsp. olive oil
14 1/2 oz. can chunky stewed tomatoes
1/2 c. whipping cream
1/4 c. sliced green onion

Cook fettucini according to directions. Drain. Saute shrimp with garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes. Blend in cream and green onions. Heat through. Do not boil. Serve over hot cooked pasta.