Sourish Shrimp Fettuccine

Ingredients:

8 ounces shrimp, peeled and deveined
2 tablespoons extra virgin olive oil
1/2 head garlic, seperated into cloves
1 1/2 bay leaves
1/2 teaspoon oregano
1 tablespoons fresh rosemary, chopped
1/4 teaspoon crushed red chili pepper flakes
1/4 cup dry white wine
1 1/2 teaspoons white wine vinegar
1 1/2 teaspoons lemon juice
spinach fettuccine
shredded parmesan cheese (to garnish)
1 1/2 teaspoons extra virgin olive oil

Method:
Set pasta to boil in a large pot according to package directions.
In a large skillet, saute garlic in olive oil over medium heat for 2 minutes. Add shrimp, bay leaves, oregano, rosemary and chili pepper. Stir to coat. Add wine, vinegar and lemon juice. Stir and cover. Cook until shrimp is pink and opaque and garlic is soft -- about 5 minutes.
When pasta is ready, toss with remaining T olive oil in a large serving dish.
Pour shrimp and sauce over pasta. Serve with parmesan.

Really nice... tested!