On the eighth day of Christmas, 
my true love sent to me 
Eight maids a-milking

(and here is what Annabel Cohen is giving us as our holiday treat)
Creamy Fettucine with Shrimp, Sundried Tomato and Basil

1/2 cup sundried tomatoes packed in olive oil
2 Tbsp. oil from sundried tomatoes
1 1/2 lbs 13-15 size raw shrimp (frozen, thawed), shelled and deveined
1/2 cup minced shallot
1 tsp. minced fresh garlic
1 cup chicken broth
1 cup dry white wine
1 cup whipping cream
1 cup fresh chopped Roma or plum tomatoes
1 cup (loosely packed) fresh basil cut into thin strips
Salt and white pepper to taste
1 package Al Dente Fettuccine (choose your flavor)
Fresh shaved or grated Parmesan cheese, to taste

Directions:
Cut sundried tomatoes into thin slices and set aside.
Heat the oil from the tomatoes in a large nonstick skillet over high heat. When very hot, add the shrimp and sauté quickly until just cooked through, about 5 minutes (DO NOT OVERCOOK – The shrimp should NOT be tightly curled). Remove to a dish and set aside. Without cleaning the pan, add the shallot and garlic and sauté for 3 minutes.
In a 12 inch frying pan over medium high heat combine oil and garlic. Add the sundried tomatoes, broth and wine and bring to a boil and cook for 3 minutes. Add the cream and bring to a boil. Reduce heat slightly and cook for 10 minutes more. Add the fresh tomatoes and season with salt and pepper. Keep warm.
Begin cooking the pasta in boiling water for 3 minutes, until tender but firm. (when the pasta water comes to a boil, add the shrimp to the cream sauce): Drain pasta transfer to a large bowl. Add the shrimp/cream sauce, basil and cheese (start with 1 cup of cheese). Toss well and serve immediately with additional cheese sprinkled over. Makes 6 servings.