Tomato Shrimp Scampi with Fettuccine

8 oz fettuccine
1/4 cup olive oil
4 cloves garlic
2 cups plum tomatoes, chopped
1/2 cup vermouth or white wine
1/4 cup lemon juice
1/2 tsp sugar
4 scallions, chopped
1 lb. shrimp, peeled, deveined and rinsed (pat dry)
1/8 tsp red pepper flakes
4 Tb basil
4 Tb Parmesan cheese

Cook fettuccine for 8 minutes or until tender but still firm. Drain and keep warm.
Saute' garlic in olive oil in large skillet over medium heat for 2 minutes. Add tomatoes. Cook 5 minutes.
Pour in Vermouth or wine, lemon juice and sugar. Simmer 6 minutes.
Add scallions, shrimp, and red pepper flakes. Cook until shrimp turns pink and are cooked through, about 3 minutes.
Stir in basil and Parmesan cheese.
Toss with cooked fettuccine and serve immediately in shallow bowls.