| | Fettuccine and Shrimp w/Dried Tomato Pesto 8 ounces of fettuccine, uncooked
1 1/2 pounds of unpeeled, medium sized fresh shrimp
2 cloves garlic, minced
2 teaspoons of olive oil
1/4 cup of Chablis or other dry white wine
1 cup of Dried Tomato Pesto
1/4 cup of freshly grated Parmesan cheese
garnish: fresh basil sprigs |
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Cook the fettuccine according to the package directions, omitting salt or fat. Set it aside and keep warm. Peel the shrimp and devein if desired. Cook the garlic in olive oil in a large skillet over medium heat, stirring constantly until tender, add the shrimp, and cook, stirring constantly about 1 minute. Add the wine and cook, stirring constantly until the shrimp turns pink. Stir in the Dried Tomato Pesto, cook until thoroughly heated. Spoon over the fettuccine and sprinkle with cheese. garnish if desired. Makes 4 servings Italian Cookbooks |
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