Ease of Preparation: Easy
Preparation Time: 20 min
Cook Time: 25 min
Servings: 4 to 6
Recipe By: David Pasternack and Ed Levine
From: The Young Man and The Sea
Used with permission of Artisan
Other Italian
Other Pasta
Other Seafood
Other Italian
Other Pasta
Other Seafood
Fettuccine with Shrimp and Radicchio
I like to serve this dish with head-on shrimp because they have a lot more flavor. But I realize that a lot of people don't want to wrestle with the shells, so you can shell them. Once again, I like the age-old combination of the bitter (radicchio) and the sweet (shrimp). Use either U12 (12 or fewer to the pound) or U10 shrimp here -- big ones. When you buy the shrimp, make sure there is no discoloring of the shell; if the shell is black, the shrimp is too old to eat.
Ingredients
1 pound fettuccine
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus for drizzling
2 cloves garlic
1 teaspoon red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined
1 medium-head radicchio, core removed, leaves roughly chopped
sea salt
freshly ground black pepper
4 to 6 teaspoons aceto balsamico (aged balsamic vinegar)
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus for drizzling
2 cloves garlic
1 teaspoon red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined
1 medium-head radicchio, core removed, leaves roughly chopped
sea salt
freshly ground black pepper
4 to 6 teaspoons aceto balsamico (aged balsamic vinegar)
Directions
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2 minutes less than the package directs (about 7 minutes). Drain in a colander, retaining 1/4 cup cooking liquid. Put the pasta in a bowl and toss with 3 tablespoons of the olive oil.
In a large, straight-sided sauté pan over a medium-high flame, heat the 1/4 cup olive oil until hot but not smoking. Add the garlic and red pepper flakes and cook for 2 minutes, stirring in frequently. Add the shrimp and cook for 5 minutes, until opaque. Add the radicchio and sauté until it begins to wilt. Add the reserved 1/4 cup pasta water and the fettucine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 2 minutes more, tossing to combine the ingredients while the pasta water reduces.
Divide among wide, shallow bowls. Drizzle each serving with a generous amount of high-quality extra-virgin olive oil, a sprinkling of sea salt and freshly ground black pepper, and 1 teaspoon aceto balsamico.
In a large, straight-sided sauté pan over a medium-high flame, heat the 1/4 cup olive oil until hot but not smoking. Add the garlic and red pepper flakes and cook for 2 minutes, stirring in frequently. Add the shrimp and cook for 5 minutes, until opaque. Add the radicchio and sauté until it begins to wilt. Add the reserved 1/4 cup pasta water and the fettucine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 2 minutes more, tossing to combine the ingredients while the pasta water reduces.
Divide among wide, shallow bowls. Drizzle each serving with a generous amount of high-quality extra-virgin olive oil, a sprinkling of sea salt and freshly ground black pepper, and 1 teaspoon aceto balsamico.
-
OUR PRODUCTS
-
RECIPES
-
IN-STORE COUPONS
-
OUR VALUES
-
PRESS
-
CUSTOMER SERVICE
visit our family of brands:
© 2012 Frontier Natural Products Co-op. All rights reserved.