Our entire family gathered together Saturday evening for a dinner party with a total of sixteen family and friends. Daughter Mary who lives in Milan, Italy was our guest chef! (by command) It was a true command performance of excellence! I will share Mary's recipe for Seafood Fettuccine. You understand that Italian cooks keep a tasting spoon nearby and use it as they cook.
Mary's Seafood Fettuccine
Ingredients:
Vine ripened tomatoes
salt
olive oil
red pepper flakes
cooked shrimp
whipping cream
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Fettuccine which is cooked al dente.
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Directions:
For six servings:
Allow 2 vine ripened tomatoes per serving. Chop and place in blender or food processor and puree. Season with salt and add 1 teaspoon olive oil per serving (6 x 1 tsp.=2 Tablespoons). Cook over low heat for approximately one hour to reduce the sauce.
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When sauce is reduced, season with red pepper flakes which is individual taste. Add shrimp to sauce and only heat through. Add 8 oz. whipping cream per six servings and do not bring to a boil again but only to heat through.
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Toss sauce with cooked fettuccine and serve.
1 comment:
This is the best pasta I have ever tasted! I am still thinking about it three days later. Thanks for sharing! Anne
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