I know some of your kids have gone back to school already. My kids have a precious 10 days left. We are trying our best to enjoy the last days of summer before crazy school schedules take over. We're squeezing in a trip to Kennywood tomorrow (our local amusement park) and we are planning a long weekend to Maryland's eastern shore next week. The back to school angst always seems to be in the back of my mind though. I'll miss these carefree days!
We've had some beautiful weather this week - cooler temperatures and light breezes - and we've been eating outside on the patio every night. A nice breeze funnels through our outdoor dining area and the whole family has a chance to catch up with each other. And when everyone enjoys the meal I spent time making, well that's a bonus!
This is a wonderful pasta dish which takes full advantage of the two things that you probably have in great supply right now if you have a garden or belong to a CSA - basil and tomatoes. I have made it twice this week - the first time with grilled chicken tenderloins and this time with shrimp. My family loved it and ate it all - both times!
This recipe is from one of the cookbooks I owned before I really started collecting cookbooks. The Junior League Centennial Cookbook was given to me by a friend who recommended it wholeheartedly. I still refer to it from time to time and it rarely lets me down. I think I was looking for a fettuccini alfredo recipe and happened upon this one. It will now be a recipe in my regular rotation for this "basil and tomatoes" time of year. I hope you will try it too!
If this recipe sounds good to you, check out these other family favorite recipes for Shrimp fra Diavolo and Linguine with Shrimp Scampi too!
Fettuccine with Shrimp in Basil Cream Sauce
adapted from The Junior League Centennial Cookbook
3 tablespoons olive oil
3 tablespoons butter
2 garlic cloves, minced
1/4 to 1/2 teaspoon red pepper flakes, optional
8-10 fresh roma or other small tomatoes, peeled, seeded and chopped, or a 15-ounce can whole tomatoes, chopped
1/2 cup dry white wine, such as Sauvignon Blanc
1/2 cup finely chopped fresh basil leaves
salt and pepper to taste
about 15-18 large uncooked tail-on shrimp
1/2 cup heavy cream
1 pound fettuccine or linguine, fresh or dried
freshly grated Parmesan cheese
In a large pot, cook the pasta in boiling salted water until al dente.
Meanwhile, heat the oil and butter in a large saute pan over medium heat. Gently saute the garlic and red pepper flakes, if using, until fragrant, about one minute.
Increase the heat to medium high and add the tomatoes, wine, basil, and salt and pepper. Bring to a simmer and add the shrimp. Cook the shrimp, turning them halfway through, until they have turned pink and begin to curl. Try not to overcook them or the shrimp may become tough. Remove the shrimp and keep warm in a covered bowl. Continue to simmer the sauce 5-10 more minutes or until the sauce has thickened. Add the heavy cream and simmer a few more minutes, adding the shrimp back to the pan during the final minutes to warm through. Adjust seasonings if necessary. Add cooked pasta to the saute pan and toss to coat. Transfer to a serving bowl, sprinkle with grated parmesan, and serve immediately.