Garlic Basil Shrimp

6 oz Dried Whole Wheat Fettuccini
2 Tbsp Extra Virgin Olive Oil
1 1/4 lb Frozen Large Shrimp (thawed, peeled, and deveined)
3 Cloves Garlic (minced)
1/8 tsp Crushed Red Pepper Flakes
3/4 cup Dry White Wine
1 1/2 cup Grape Tomatoes (halved)
1/4 cup Finely Chopped Fresh Basil
Salt and Fresh Ground Black Pepper

Cook pasta according to package directions; drain and keep warm. Meanwhile, heat oil in large heavy skillet over medium-high heat until hot but not smoking. Add shrimp; cook 4 minutes, turning once, or until cooked through. With slotted spoon spoon, transfer shrimp to bowl (reserve oil in skillet). Add garlic and red pepper to reserved oil in skillet. Cook until fragrant, about 30 seconds. Add wine and cook over high heat 1-2 minutes, stirring occasionally. Stir in the tomatoes and basil. Season with salt and pepper. Return shrimp to pan and heat through. Serve with fettuccini.