The warm flavors of the Southeastern French coast come together in this pasta to create nothing less than a miracle. van Gogh, Matisse, Picasso, Cezanne, and many other artists have been inspired by the beauty, the climate, and no doubt, the food of this magical place.
I wanted to capture that flavor in a pasta dish. Something bold and bright, intense and flavorful seemed to be calling to me like the Sirens but I was not sure how I wanted to put it all together until I went to the grocer and found large shrimp on sale. Perfect!
This dish almost screams for a good baguette to soak up all the sauce, and a crisp romaine salad to add crunch to the meal.
This is my entry for This week’s Presto Pasta is hosted by Katie at One Little Corner of the World. If you want to participate in Presto Pasta Night 109 then follow these guidelines . Many thanks to Ruth, of Once Upon A Feast, who created PPN and keeps it going smoothly.
Tender shrimp in a fresh tomato and kalamata olive sauce, spooned over whole wheat fettuccine.
Ingredients
- 1 bunch fresh basil, chopped
- Olive oil for sauteing
- 1 large can Muir Glen Fire Roasted tomatoes (about 2 cups)
- 1 onion, chopped
- 2 cloves garlic, chopped
- 4 stalks celery, chopped
- 1 yellow bell pepper, chopped
- 1 teaspoon dried hot red pepper flakes, more or less to taste
- 1 jar pitted Kalamata olives, drained and brine set aside (about 1/2 cup)
- 1 /4 cup red wine
- 1 1/2 lbs large or jumbo shrimp, deveined but shells on
- 1 lb whole wheat fettuccine
Instructions
- Saute the garlic, onion, pepper, and celery in the olive oil until vegetables are tender and onion is transparent.
- Remove from pan and set aside.
- Add the shrimp and saute until the shrimp begins to turn color.
- Remove from pan and set aside to cool.
- Deglaze the pan with the wine and add the tomatoes, red pepper, and olives.
- Bring to a simmer and cover.
- Bring pot of salted water to a boil and add fettucine.
- Cook until a la dente.
- Drain.
- Remove the shells from the shrimp and add to the sauce.
- Continue to simmer until shrimp is done, just a few more minutes.
- Stir in the basil.
- Serve over the fettucine, garnished with shaved parmesan cheese.
- Serves 6 to 8
