1. Saute garlic and shallots, in oil in large nonstick skillet for 7 minutes, until softened; be careful not to let garlic and shallots burn. Stir in flour; cook for 2 minutes. Add chicken broth, heavy cream, saffron and shrimp; simmer, stirring occasionally, 5 to 7 minutes. Add tomato, lemon juice, salt, black pepper and red-pepper flakes; simmer for 3 minutes. Serve over 1 pound hot cooked fettuccine. Makes 6 servings.