(and here is what Annabel Cohen is giving us as our holiday treat)
Creamy Fettucine with Shrimp, Sundried Tomato and Basil
1/2 cup sundried tomatoes packed in olive oil
2 Tbsp. oil from sundried tomatoes
1 1/2 lbs 13-15 size raw shrimp (frozen, thawed), shelled and deveined
1/2 cup minced shallot
1 tsp. minced fresh garlic
1 cup chicken broth
1 cup dry white wine
1 cup whipping cream
1 cup fresh chopped Roma or plum tomatoes
1 cup (loosely packed) fresh basil cut into thin strips
Salt and white pepper to taste
1 package Al Dente Fettuccine (choose your flavor)
Fresh shaved or grated Parmesan cheese, to taste
Cut sundried tomatoes into thin slices and set aside.
Heat the oil from the tomatoes in a large nonstick skillet over high heat. When very hot, add the shrimp and sauté quickly until just cooked through, about 5 minutes (DO NOT OVERCOOK – The shrimp should NOT be tightly curled). Remove to a dish and set aside. Without cleaning the pan, add the shallot and garlic and sauté for 3 minutes.
In a 12 inch frying pan over medium high heat combine oil and garlic. Add the sundried tomatoes, broth and wine and bring to a boil and cook for 3 minutes. Add the cream and bring to a boil. Reduce heat slightly and cook for 10 minutes more. Add the fresh tomatoes and season with salt and pepper. Keep warm.
Begin cooking the pasta in boiling water for 3 minutes, until tender but firm. (when the pasta water comes to a boil, add the shrimp to the cream sauce): Drain pasta transfer to a large bowl. Add the shrimp/cream sauce, basil and cheese (start with 1 cup of cheese). Toss well and serve immediately with additional cheese sprinkled over. Makes 6 servings.