Fettucine With Shrimp And Sun-Dried Tomatoes

Recipe Ingredients

6		Water - (to 8 qts)
1 tablespoon	15ml	Salt
1 lb	454g / 16oz	Dried fettucine
3 tablespoons	45ml	Pine nuts
2 tablespoons	30ml	Extra-virgin olive oil
16		Fresh medium shrimp - (to 20) - peeled, de-veined
		Salt - to taste
		Freshly-ground black pepper - to taste
1/2 cup	31g / 1.1oz	Sun-dried tomatoes - soaked in
1 cup	237ml	Hot water - for 30 minutes, then
		Drained and julienned
1 tablespoon	15ml	Chopped garlic
1/4 teaspoon	1.3ml	Red pepper flakes
1/4 cup	10g / 0.4oz	Fresh basil leaves

Recipe Instructions

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.

This recipe yields 4 servings.

Source:
MICHAEL'S PLACE with Michael Lomonaco - From the TV FOOD NETWORK - (Show # ML-1B44 broadcast 01-12-1998) - Downloaded from their Web-Site - http://www.foodtv.com

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