Shrimp Fettuccine in Tomato Cream

Ingredients

• 12 oz fettuccine
• 1 lb frozen raw shrimp
• 28 oz canned whole peeled tomatoes
• 1/2 cup heavy whipping cream
• 2 oz grated parmesan cheese
• 4 clove garlic
• 2 tbsp extra virgin olive oil
• 1 tbsp unsalted butter
• 1/2 tsp crushed red pepper flakes
• 1/2 oz fresh basil
• 1 1/2 tsp salt

Method

1. 1

   Thaw the shrimp under cold running water, then pat them dry so they sear instead of steaming.

2. 2

   Heat the oil in a wide skillet over medium-high. Cook the shrimp in one layer for about 90 seconds a side, until just pink and opaque, then move them to a plate. They will finish in the sauce.

3. 3

   Lower the heat, add the butter and sliced garlic with the red pepper flakes, and cook 30 seconds.

4. 4

   Crush the whole tomatoes in your hand as you add them, juice and all, with the salt. Simmer 12 to 15 minutes until it thickens and darkens.

5. 5

   Meanwhile boil the fettuccine until just short of tender and save a cup of the water before draining.

6. 6

   Stir the cream into the sauce, return the shrimp with their juices, then add the pasta and the parmesan, loosening with pasta water until it coats. Finish with torn basil.

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