Cook and drain fettucine; set aside. Lightly toss shrimp and shallots in hot olive oil. Remove shrimp and hold warm. Deglaze pan with white wine and reduce. Add cream and continue cooking until slightly thickened. Add honey, tomatoes and chopped basil; mix to blend. Return shrimp to sauce and season to taste with pepper and salt.
Arrange equal portions of fettucine and saut[ed shrimp with
honey-cream sauce on warm serving plates. Garnish with fresh basil sprigs.