2 cloves garlic, minced
1/2 c. butter
3/4 c. sliced asparagus
3/4 c. peas
1/2 c. sliced green onions
3/4 lb. sm. shrimp
2 tbsp. minced parsley
1/2 tsp. basil
1/8 tsp. crushed, dried hot red pepper
2 tbsp. dry white wine
8 oz. fettucini, cooked and drained
3 tbsp. grated Parmesan cheese
1/4 tsp. salt
1/8 tsp. freshly ground black pepper

In large skillet, cook garlic in butter. Add asparagus, peas, and green onions, and cook and stir about 5 minutes or until vegetables are tender but still crisp. Stir in shrimp, parsley, basil, red pepper, and wine. Cook and stir over high heat 1 minute or until shrimp is heated through. Serve over hot fettucini. Sprinkle with Parmesan cheese, salt, and pepper. Makes 4 servings.