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Fresh Fettuccine with Roasted Creole Tomato Sauce

Date Added: Nov 4, 2010 Italian Entrees
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Prep Time

5 mins

Cook Time

10 mins

Ready In

15 mins

Serving

1

*to adjust serving size click on "serving box".

Description

A fresh tomato and garlic sauce with Gulf shrimp and fettucini pasta.


Ingredients

  • 1/2  Pound(s) Fresh Fettucini Pasta
  • 1
  • 4  Each Creole Tomatoes, peeled, seeded, roughly chopped
  • 2
  • 6  Each Garlic Cloves, thinly sliced
  • 3
  •  As Needed Salt & Pepper
  • 4
  • 4  Each 16/20 Shrimp, peeled, cleaned, deveined
  • 5
  • 6  Each Basil Leaves, chiffonade
  • 6
  • 4  Fluid ounce(s) Parmesan Cheese, grated
  • 7
  • 4  Table Spoon(s) Extra Virgin Olive Oil
  • 8
  • 1/2  Cup(s) Water
  • 9

Directions

    1. In a hot pan, add olive oil on medium high heat
    2. Add garlic and let simmer, being careful not to let it brown
    3. Add tomatoes and season with salt
    4. Add water to pan and cook sauce on low for 8 - 10 minutes
    5. Toss to incorporate
    6. Add shrimp to sauce
    7. Let cook about 2 - 4 minutes
    8. Add pasta to sauce
    9. season with basil, salt and pepper and Toss together
    10. Garnish with freshly grated Parmesan cheese

    Fresh Fettucini Pasta

    Ingredients

  • 9 Ounce(s) Weight Semolina Flour
  • 9 Ounce(s) Weight Durum Wheat Flour
  • 5 Each Whole Eggs
  • 2 Table Spoon(s) Olive Oil
  • Directions

    1. Mix dry ingredients together
    2. Whisk eggs with oil
    3. Make a well in the flour and add eggs
    4. Slowly combine until a dough ball is formed
    5. Wrap ball and allow to rest for 20 minutes
    6. Sheet out pasta and cut into fettucini
    7. Cook pasta in boiling water for 4 - 5 minutes

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