Bobby Flay and Deena Kastor’s Marathon Fettuccine
I made this recipe this week, the only thing I omitted was the shrimp. I do not eat shrimp! I did cut back a little on the crushed Red Pepper. But this recipe was great!
8 plum tomatoes
4 tablespoons olive oil, divided
Salt and pepper
1 medium Spanish onion, peeled, halved and finely chopped
2 cloves garlic, thinly sliced
1/2 teaspoon red chile flakes
Salt and freshly ground black pepper to taste
3 tablespoons fresh basil, coarsely chopped
3/4 pound fresh fettuccine, cooked al dente
Fresh basil sprigs, for garnish
20 large shrimp, shelled and de-veined
Preheat broiler or grill pan over high heat. Brush all tomatoes with 2 tablespoons oil and season with salt and pepper. For broiler: Place on a sheet pan and place under the broiler until charred on all sides, turning several times with tongs. For grill pan: Place tomatoes on very hot pan and char on all sides, turning with tongs. Remove, let cool slightly and coarsely chop.
Heat one tablespoons oil in a large, high-sided saut?an over high heat. Add the onion and cook until soft (about three minutes). Add the garlic and chile flakes; cook for 30 seconds. Add the charred tomatoes and salt and pepper and cook until the tomatoes are soft and break down completely (about 25 minutes). Stir in basil. Add the cooked pasta and using tongs, stir to coat the pasta evenly. Set aside, but keep warm.
Heat the remaining one tablespoons of oil in a large nonstick saut?an over high heat until shimmering. Season shrimp with salt and pepper and saute until lightly golden brown on both sides and just cooked through (one to two minutes per side).
Divide the pasta into large shallow bowls and top with five shrimp. Garnish with a sprigs. Serves four.
Calories 430 Fat: 17g (34%) Protein: 19g (17%) Carbs: 54g (49%)
Fetched from Runners World