I never forgot your request, bro...this is for who is an avid pescetarian...and I think shrimp qualifies as fishy at least :P

Recipe comes from Allrecipes.com

Ingredients:

1/4 cup butter (I used the low fat "I cant believe" stuff)
1 1/2 teaspoons minced garlic
1 pound peeled and deveined shrimp (I got a bag of the "easy peel")
1/4 cup chopped green onions
1 chopped shallot (optional)
good handful of baby bella sliced mushrooms (optional)
1/4 cup white wine
1/3 cup heavy cream (if this is too much you can use light cream instead)
pinch of corn starch
salt and pepper to taste
1-2 lemon wedges (also optional)
2 tablespoons chopped fresh basil
2 roma tomatoes, chopped (I used regular tomatoes, still tasty)
1 pinch cayenne pepper, or to taste
1 box angel hair pasta (which I used here, but this can go with any kind of stringy pasta)

To make:

1.) Get a big pot of water boiling first for your pasta...which will take more than a few minutes to get going anyways :P

2.) Melt the butter in a large skillet over medium high heat. Stir in the garlic, green onion, and mushrooms and saute them for a few minutes.

3.) Stir in the shrimp, and when they slowly get a little pinker, (about 5 minutes, if that- remember, shrimp cook very quickly) pour in the wine, cream, tomatoes, basil and cayenne pepper. Bring to medium low....that's when the sauce will get a bit thicker and if not, that's why I recommend the pinch of corn starch! Then just simmer, and when the pasta is ready... you can either serve it on the side, or toss it in with the pasta!

Enjoy :3