Ingredients:
One quarter cup of butter, Two cloves of fresh garlic, minced, One pound fresh
shrimp (medium) peeled and deveined, One cup shallots, sliced; Eighteen
asparagus spears cut diagonally into one inch pieces, On pound of Roma tomatoes,
peeled, seeded and chopped; One cup of heavy whipping cream, One half cup of
vodka (keep the Stoly in the freezer and use the cheap stuff), One half cup of
the oil packed sun-dried tomatoes, drained and sliced; Twelve ounces of
Fettuccini, and one third cup of chopped fresh basil (you may want to try
Cilantro as an option), One quarter cup of grated Romano or Asiago cheese.
Preparation:
Melt butter in a large sauté pan over medium heat. Add garlic and sauté for a
minute or two. Add shrimp and sauté for one minute, turn shrimp and sauté for
one more minute. Remove shrimp and set aside. Add shallots and asparagus to pan,
sauté for approximately three minutes or until shallots are tender and browned
slightly. Add the chopped tomatoes, cream, vodka and the sun-dried tomatoes.
Simmer for five to ten minutes or until tomatoes and asparagus are tender. Add
shrimp back and toss to coat.
Cook
Fettuccini in a large pot of boiling, salted water until tender but firm (al
dente). Drain, reserving a quarter cup of the liquid. Return pasta and the
reserved liquid to the pot. Add shrimp and asparagus mixture to pasta and toss.
Season to taste with salt and pepper. Transfer to serving platter and sprinkle
with the chopped basil and grated Romano cheese.