Milano shrimp Fettuccine

4 ozs spinach or egg fettuccine

1 tbsp olive oil

1/2 lb medium-sized shrimp, peeled and deveined

1 garlic clove, minced

1 can (14 ozs) pasta-style chunky tomatoes

1/2 cup whipping cream

1/4 cup sliced green onions

Cook fettuccine according to package directions; drain. In medium-sized skillet over medium-high heat, heat oil. Add shrimp and garlic; cook 2 to 3 minutes, or until shrimp are pink, stirring often. Stir in tomatoes; simmer 5 minutes. Stir in cream and green onions; heat through. (Do not boil.) Serve shrimp mixture over hot cooked pasta. 4 servings. (Really 2 or 3)