1/2 lb. fettucini, cooked al dente
2 tbsp. butter
1 finely chopped onion
1 vine-ripened tomato, peeled and chopped
1 tbsp. fresh basil or 1 tsp. dried basil
2 tbsp. minced parsley (optional)
1/4 c. dry vermouth
1 lb. raw, deveined, peeled shrimp
Salt and pepper to taste

Cook pasta until just done, according to package directions. Drain and toss with 1/2 cup light sour cream. Set aside. Saute onions in butter until transparent. Add tomato, basil, parsley (optional) and shrimp. Bring to a boil, reduce heat and simmer for 5 minutes. Add to the pasta and toss until mixed. Serves 4.