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Ingredientes
- 6 quart Water - (to 8 quarts)
- 1 Tbsp. Salt
- 1 lb Dry fettucine
- 3 Tbsp. Pine nuts
- 2 Tbsp. Extra-virgin extra virgin olive oil
- 16 x Fresh medium shrimp - (to 20) peeled, de-veined Salt to taste Freshly-grnd black pepper to taste
- 1/2 c. Sun-dry tomatoes soaked in
- 1 c. Warm water for 30 min, then liquid removed and julienned
- 1 Tbsp. Minced garlic
- 1/4 tsp Red pepper flakes
- 1/4 c. Fresh basil leaves
Direcciones
- Preheat the oven to 350 degrees.
- Bring the water to a rolling boil in a large pot. Add in 1 Tbsp. salt and re-boil. Add in the pasta to the boiling water and cook till "al dente".
- Place the pine nuts on a cookie sheet and put in the oven for about 3 min, till 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/fry pan. Season the shrimp with salt and pepper and add in the shrimp to the warm pan. Cook for 1 minute before turning and cooking on the other side. Add in the tomatoes to the shrimp and cook for 2 min more. Remove the pan from the heat and add in the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
- When pasta is "al dente", drain and toss it in the saute/fry pan with the shrimp/tomato/herb mix. Divide among 4 plates and garnish each serving with the remaining pine nuts.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 1529g | |
| Recipe makes 4 servings | |
| Calories 138 | |
| Calories from Fat 93 | 67% |
| Total Fat 10.71g | 13% |
| Saturated Fat 1.28g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 36mg | 12% |
| Sodium 1981mg | 83% |
| Potassium 316mg | 9% |
| Total Carbs 5.27g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 2.74g | 2% |
| Protein 6.64g | 11% |
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