Shrimp and Fresh Basil Fettuccine

By Noni

Ingredients

• 1 pkg Silver Award Fettuccine
• 1 shallot, finely diced
• 2 cloves garlic, minced
• 3 T. butter
• 1 bunch fresh basil, finely chopped (large stems removed)
• 1/2 cup white wine
• 1 T. tomato paste
• 1 T. roux
• 1 cup heavy cream
• 20 medium shrimp peeled and deveined and butterflied
• salt and pepper to taste

Preparation

Step 1

SAUTE' shallot and garlic over med. heat in 1 T. butter for 3 min's. ADD basil. Mix well. Continue to COOK for 1 min. ADD wine and REDUCE by 1/3; WHISK in roux and tomato paste until well combined. SIMMER over low for 5 min's. ADD cream.Bring to boil.Season to taste. Simmer for 5 min's. Remove from heat.
Set aside. Bring 4 qrts water and 1 T. salt to boil. ADD pasta, STIRRING constantly until water returns to a boil. Cook 3-5 min's until "al dente". Stirring frequently. When pasta is nearly done Heat a saute pan; ADD remaining butter. Over high heat ADD shrimp and SEASON lightly with salt and pepper, shaking pan frequently to keep shrimp moving. Cook approx. 2 min's or until completely pink and firm. Drain any excess butter from pan; ADD basil sauce to shrimp, Heat 2 min's. Drain pasta. Arrange shrimp on top of pasta sauce. Pour sauce over shrimp, Sprinkle with cheese. SERVE .. (serves 4)