Milano Shrimp Fettuccine 4 ounces uncooked spinach or egg fettuccine 1/2 pound medium shrimp, peeled and de-veined 1 garlic clove, minced 1 tablespoon olive oil 1 (14 1/2 ounce) can diced tomatoes with     basil, garlic and oregano, undrained 1/2 cup whipping cream 1/4 cup sliced scallions Cook fettuccine according to package directions; drain. Meanwhile, sauté shrimp and garlic in oil until shrimp are pink. Stir in tomatoes; simmer 5 minutes. Blend in cream and scallions; heat through. Do not boil. Serve over hot cooked fettuccine. Yields 4 servings.