Guy's Shrimp and Tomato Basil Pasta
My husband Guy made this fabulous and colorful shrimp dish for Saturday night supper. It is not only eye appealing and quick to make, its fresh taste comes from tomatoes right from the garden. And the kick comes from dried red pepper flakes.
- 1/4 cup Filippo Berio Extra Virgin Olive Oil
- 1 medium onion, thinly sliced
- 1 1/2 teaspoons hot red pepper flakes
- 1 large clove garlic, minced
- 2 cups fresh tomatoes, chopped, or a 16-ounce can of cherry tomatoes
- 10 whole basil leaves
- 1 tablespoon sugar
- 1/2 cup red wine
- Sea salt to taste
- 8 ounces fettucine
- 1 pound medium shrimp, peeled and de-veined
- 12 whole fresh cherry tomatoes, halved
- Heat the olive oil in a one-quart soup pot; stir in the onion and cook until the onion softens. Stir in the garlic and the red pepper flakes. Stir in the canned cherry tomatoes, half the basil leaves, sugar and red wine. Cover and simmer the sauce for 30 minutes. Stir in the salt and keep the sauce warm while the fettucine is cooking.
- Cook the fettucine in 8 cups of salted boiling water until al dente. Drain and transfer the pasta back to the pot; pour the sauce over the pasta, then add the shrimp, the rest of the basil leaves, the halved cherry tomatoes. Cook for 3 to 5 minutes or until the shrimp are cooked.
- Transfer the pasta to a platter. Serve hot.
This recipe was featured on Season 18 - Episode 1807.