Recipe courtesy of Michael Lomonaco
Fettuccine with Shrimp and Sun-Dried Tomatoes
- Yield: 4 servings
- Total: 25 min
- Prep: 10 min
- Cook: 15 min
Ingredients
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
Directions
- 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.