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Ruby Red Italian Shrimp


  • 3 Tablespoons Italian Herb Olive Oil
  • 2 cloves garlic, chopped
  • 5 oz. mushrooms, sliced
  • 3/4 cup heavy cream
  • 1 lb shrimp, peeled, de-veined
  • ¼ cup fresh basil, chopped
  • 1 teaspoon rosemary, minced
  • ¼ cup tomatoes, diced
  • 3 Tablespoons Grapefruit Balsamic Vinegar
  • ¼ cup 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.

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