3 tomatoes, peeled, seeded and chopped (I just chopped them and it was fine)
Pinch of salt
Pinch of cayenne pepper
1 C. heavy cream
1 lb. fettuccine, cooked
garnish with fresh, chopped parsley, if desired
Shell and devein the shrimp. Save the shells!
Melt 2 tablespoons of butter and the oil in a large, heavy skillet. Toss in the shrimp shells and sauté them for a few minutes to flavor the butter/oil. Remove shells with slotted spoon and let the butter/oil drip back into the skillet. Throw out the shells, you’re done with them now.
Add scallions, brandy, wine, tomatoes, salt and cayenne pepper to the butter/oil mixture in the skillet. Simmer over low heat until liquid is reduced a bit and tomatoes are cooked down, about 10 minutes.( I made this up to this point earlier in the day, then just reheated it and continued on with the next step when we were ready to eat)
Add shrimp and cream. Continue to cook over low heat until shrimp are just cooked, about 5-8 minutes. Whisk in 2 more tablespoons of butter.
Toss cooked fettuccine with sauce, garnish with parsley, if desired, and serve immediately.