Fettuccine with Shrimp & Pomodoro Crudo

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INGREDIENT

UNIT

AMOUNT

Egg Fettuccine (De Cecco Brand) 1/2 lb
Extra Virgin Olive Oil Tbsp 4
Tiger Shrimp Each 10
Vine Ripened Tomatoes each 4
Fresh Garlic Clove each 2
Red Chili Flakes Tsp 1/4
White Wine Cup 1/4
Wild Arugula Cup 1/2
Basil Leaves each 3-4
Salt
POMODORO CRUDO SAUCE
Take the skin off the tomatoes and cut them in little cubes,add the basil, add the calabrian chili, add 2 tbsp of the olive oil and then add 1 garlic clove nicely minced, you can make this way ahead of starting to cook the dishSalt to taste
Number Portions:      2                               
In a small pot bring  2 quarts of water to a boil then add 2 tbsp of kosher saltThrow in the boiling water the fettucine and stir gently

Let fettuccine cook for about 5-6 minutes

In the meantime place 2 tbsp of olive oil in a skillet and add one of the garlic clove sliced, once garlic start becoming a little golden brown add the shrimp, salt to taste, and splash the white wine

Reduce heat and let the shrimp cook a couple of minutes ,then add the fresh pomodoro and simmer for 2 more minutes

By then the pasta is ready to be drained so place the pasta in a bowl and arrange the shrimp all around by using kitchen tongs then pour over the sauce and garnish with the wild arugula

Before serving drizzle the remaining of the extra virgin olive oil

*** Recipe makes 2 servings. For more, just multiple ingredients.

— Chef Giuseppe Ciuffa