| 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 - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-12-1998
Recipe by: Michael Lomonaco Converted by MM_Buster v2.0l.
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