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1
Clean and peel the shrimp (I leave the tail intact, but that's simply a matter of taste). Reserve the shells.
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2
Cook fettuccine as directed. Meanwhile, begin the sauce. (If necessary, lightly coat the pasta with EVOO to keep it from drying out while the sauce finishes.).
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3
In a large pan over medium-high heat, melt the butter and olive oil. Add the garlic and the reserved shrimp shells. Sautee until fragrant. (*Always avoid cooking garlic alone as it can burn very quickly. By adding the shells you are reducing the chance of that happening and also leaching some fabulous shrimp flavor out of the shells).
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4
Add the wine. As the alcohol cooks off (takes less than 5 minutes), remove the shells with a slotted spoon and discard (great for your garden compost!).
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5
Add Italian seasoning and begin to incorporate the cream. I do it about 1/2 cup at a time, allowing it to reduce by half each time, stirring frequently.
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6
Season with salt and pepper to taste.
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7
Add the shrimp (and tomatoes, if using) and simmer until shrimp is pink/opaque (3-5 minutes).
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8
Toss with pasta and serve.
