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Fettucine with Shrimp And Sun-Dried Tomatoes

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CATEGORY CUISINE TAG YIELD
Grains Mike01 4 servings

INGREDIENTS

6 qt Water -; (to 8 qts)
1 tb Salt
1 lb Dried fettucine
3 tb Pine nuts
2 tb 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 tb Chopped garlic
1/4 ts 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: 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
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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