It has been a little while since I made fresh pasta and I found myself craving it. I also had oven-roasted tomatoes left in the freezer from last year’s crop of tomatoes and thought this would be a perfect way to use them. This recipe turned out awesome, one of my new favorites. I’ll be making this again, especially when my tomatoes ripen on the vine this summer! (I can hardly wait!!) Enjoy!
- 3 tablespoons olive oil
- 1 pound uncooked large shrimp, peeled, deveined
- 1 cup oven roasted tomatoes*
- 1/2 cup sliced pitted Kalamata olives or other brine-cured black olives
- 6 garlic cloves, chopped
- 1 teaspoon grated lemon peel
- 1/2 teaspoon dried crushed red pepper
- 1 28-ounce can diced tomatoes in juice, drained
- 1/2-1 Cup Heavy Cream
- 1/4 Cup reserved pasta water
- 1/4 Cup Parmesan Cheese
- 1/2 cup chopped fresh basil
- 1 Pound fresh Fettuccine
*Oven Roasted Cherry Tomatoes – Ina Garten
Heat 2 tablespoons oil in heavy large pot over medium-high heat. Add shrimp and sauté until pink, about 2 minutes. Using slotted spoon, transfer shrimp to medium bowl. Add remaining 1 tablespoon oil to same pot. Add oven roasted tomatoes, olives, garlic, lemon peel, and crushed red pepper. Sauté about 4 minutes. Add canned tomatoes and some of the juice and simmer until sauce thickens, about 3 minutes. Mix in cream, Parmesan Cheese, and reserved pasta water. Mix in basil. Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite. Drain. Add pasta to sauce. Toss over medium heat until sauce coats pasta. Season with salt and pepper. Transfer to bowl; top with additional cheese if desired.
Adapted from: Epicurious.com