20 med shrimp, peeled and deveined
5 tbs butter
dash of red pepper flakes
dash of mrs. dash table blend seasoning
6 fresh basil leaves
black pepper, to taste
1 cup plus 1/4 cup white wine
1 tbs cornstarch
juice of 1 lemon
1/8 cup parmesan cheese
fettuccine pasta

melt butter in a frying pan. add shrimp, lemon juice, 1 cup white wine, pepper, red pepper flakes and mrs. dash. cook over medium heat until shrimp turn pink. add in basil leaves and continue to cook over low heat for about 5 minutes. in a small bowl, dissolve cornstarch in 1/4 cup white wine. add cornstarch mixture to shrimp and stir until thickened. if the sauce becomes tooth thick, you can thin by adding white wine. add parmesan cheese. serve over fettuccine pasta.