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| + | Fettuccine al Barese | ||
| + | from: The Mediterranean Kitchen (Joyce Goldstein) | ||
| + | * 3/4 pound medium shrimp, shelled and deveined | ||
| + | * freshly ground pepper | ||
| + | * 1/4 cup(or less) olive oil | ||
| + | * 4 teaspoons finely minced garlic | ||
| + | * 1 teaspoon (or to taste) red pepper flakes | ||
| + | * 1/4 cup dry white wine or diluted sherry | ||
| + | * 1 pound fettuccine | ||
| + | * 2 tablespoons fresh lemon juice | ||
| + | * 4 tablespoons unsalted butter | ||
| + | |||
| + | - Heat a large pot of salted water to boiling. | ||
| + | - Season the shrimp lightly with salt and pepper. Heat half the olive oil over med high heat; add shrimp and sear about a minute on each side. Remove shrimp with a slotted spoon. | ||
| + | - Add the remaining oil to the pan and heat over medium heat; add the garlic and red pepper flakes and cook, stirring constantly for 1 minute. | ||
| + | - Add the wine and boil over high heat, stirring and scraping the bottom of the pan, till reduced by half. If it flames up, reduce heat a bit. | ||
| + | - Add the pasta to the boiling water and cook till tender. | ||
| + | - Meanwhile, return the shrimp to the pan and add the lemon juice and butter. Swirl the pan over very low heat till the butter melts and sauce thickens. Season to taste with pepper. | ||
| + | - Drain the pasta and pour the sauce over it,tossing to combine. | ||