3 Tablespoons Olive Gourmet Tuscan Herb Olive Oil
2 Cloves garlic, chopped
5 oz. Mushrooms, sliced
3/4 Cup heavy cream
1 lb Shrimp, peeled, deveined
¼ C. Fresh basil, chopped
1 teaspoon Rosemary, minced
¼ Cup Tomatoes, diced
3 Tablespoons Olive Gourmet Grapefruit White Balsamic Vinegar
¼ C. Asiago Cheese, grated
8 oz. Fettuccini, cooked according to package directions
Grill or broil shrimp 2 to 3 minutes on each side until pink. Drizzle cooked shrimp with vinegar and set aside.
In a large skillet, sauté mushrooms and garlic in olive oil over medium heat. Add rosemary and slowly add cream. Heat until sauce is starting to bubble. Add tomatoes and shrimp. Heat about 1 or 2 minutes longer. Remove from heat and add basil. Serve over pasta and sprinkle with cheese.