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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