Fettucine With Shrimp And Sun-dried Tomatoes

In one sense we must demand the respect of our children as God commands it. But in another sense, we desire that we should earn the respect of our children. How do we do that? We trust them with the appropriate levels of responsibility. We guide, but permit them to make some of their own decisions. We pick them up when they fall. We commit ourselves to their mother. We do what we say. We confess our failures, asking for their forgiveness and admitting we do not have all the answers. We make them a priority with our time. We provide the proper boundaries. We protect them physically, emotionally, socially and spiritually. We show that we believe in them and are pleased to have them as our children.

Randy Smith

CATEGORY	CUISINE	TAG	YIELD
Grains		Mike01	4	Servings

INGREDIENTS

6	qt	Water -, to 8 qts
1	T	Salt
1	lb	Dried fettucine
3	T	Pine nuts
2	T	Extra-virgin olive oil
16		Fresh medium shrimp -, to
		20 peeled de-veined
		Salt, to taste
		Freshly-ground black pepper
		to taste
1/2	c	Sun-dried tomatoes, soaked
		in
1	c	Hot water, for 30 minutes
		then
		Drained and julienned
1	T	Chopped garlic
1/4	t	Red pepper flakes
1/4	c	Fresh basil leaves

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.  Recipe Source:
MICHAELS 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  Formatted for MasterCook by Joe Comiskey, aka MR
MAD -  [email protected] ~or- [email protected]  04-12-1998
Recipe by: Michael Lomonaco  Converted by MM_Buster v2.0l.

A Message from our Provider:

“Unlock the mysteries of God. Jesus is the key”