Creamy Tomato & Shrimp Fettuccine

10Nov08

I can’t believe I haven’t posted any shrimp dishes yet. Shrimp is my favorite seafood. When I lived in Hong Kong (age 8-15), I used to eat 1-2 pounds of fresh shrimp almost every night. Shrimp in Texas is not good. They’re all previously frozen and the shrimp texture is not what I’m used to. But after living here for 7 years (time flies), I’ve grown custom to the texture. Fresh shrimp meat is “bouncy” in your mouth. The best shrimp that I’ve had when cooking is the shrimp from Sam’s Club (in the grey colored packets).

I added baby spinach leaves and mushrooms to this pasta.

The spinach seems to have clumped together and you can’t tell that the sauce is creamy.

[100% organic & environmentally responsible aquaculture farmed shrimp]

*Adapted from Jane Price’s pasta recipes.

Ingredients:

• 14 oz fettuccine
• 1 TB olive oil
• 3 garlic cloves, finely chopped
• 20 medium raw shrimp, peeled, deveined, with tails intact
• 6 plum tomatoes, diced
• 2 TB thinly sliced basil
• 0.5 cup white wine
• 4 TB light whipping cream
• Basil leaves to garnish

Instructions:

1. Cook the pasta in a large saucepan of boiling salted water until al dente. Drain well, reserving 2 TB of the cooking water, and return to pan to keep warm
2. Heat the oil and garlic in a large frying pan over low heat for 1-2 minutes
3. Increase the heat to medium, add the shrimp and cook for 3-5 minutes, stirring frequently until cooked
4. Remove the shrimp and keep warm
5. Add the tomato and sliced basil and stir for 3 minutes or until the tomatoes are soft
6. Pour in the wine and cream, bring to a boil and simmer for 2 minutes
7. Puree the sauce in a blender
8. Return to the pan, then add the reserved water and bring to a simmer
9. Stir in the shrimp until heated through
10. Toss through the pasta and serve with garnished basil leaves

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Tags: basil, fettuccine, pasta, plum tomatoes, seafood, shrimp, spinach, whipping cream, white wine