Fettuccine with Shrimp and Sun-Dried Tomatoes

Total Time:
25 min
10 min
15 min

4 servings

  • 6 to 8 quarts water
  • 1 tablespoon salt
  • 1 pound dried fettuccine
  • 3 tablespoons pine nuts
  • 2 tablespoons extra virgin olive oil
  • 16 to 20 medium, fresh shrimp, peeled and de-veined
  • Salt and freshly ground pepper to taste
  • 1/2 cup sun-dried tomatoes, soaked in 1 cup hot water for 30 minutes, then drained and julienned
  • 1 tablespoon chopped garlic
  • 1/4 teaspoon red pepper flakes
  • 1/4 cup fresh basil leaves
  • Preheat the oven to 350 degrees.

  • Bring the water to a rolling boil in a large pot. Add 1 tablespoon salt and re-boil. Add the pasta to the boiling water and cook until al dente.

  • Place the pine nuts on a cookie sheet and put in the oven for about 3 minutes, until slightly browned. Set aside.

  • Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.

  • Heat the oil in a large saute pan. Season the shrimp with salt and pepper and add the shrimp to the hot pan. Cook for 1 minute before turning and cooking on the other side. Add the tomatoes to the shrimp and cook for 2 minutes more. Remove the pan from the heat and add the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.

  • When pasta is al dente, drain and toss it in the saute pan with the shrimp/tomato/herb mixture. Divide among 4 plates and garnish each serving with the remaining pine nuts.

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