Spinach Fettuccine With Shrimp & Tomatoes

Serves 4

The state of Texas has a strange web site that among other things lists the last meal requests of condemned prisoners. According to information provided at this site, the most requested meal is cheeseburgers and French fries. I would have a problem with trying to decide what I would want for my last meal, but I know one thing. It wouldn’t be this following recipe. I’m not saying it’s not good…it’s very good. It’s just not “last meal” good.

8 oz Spinach Fettuccine, cooked al dente
1 Shallot, chopped
¼ Cup Olive Oil
3 Garlic Cloves, chopped
1-14 oz Can Diced Tomatoes, drained
½ Cup White Cooking Wine
5 Drops Red Tabasco
Pinch Sugar
¼ Cup Fresh Squeezed Lemon Juice
1 lb Shrimp, peeled & deveined
2 TBS Fresh Basil, chopped
Fresh Grated Parmesan Cheese, to taste

Cook the fettuccine, drain and keep it warm.

In a large frying pan sauté the shallot in the olive oil for 3 minutes. Add the garlic and cook another 2 minutes. Add the tomatoes, white wine, Tabasco, sugar and lemon juice and simmer 10 minutes, stirring occasionally.

Add the shrimp and cook 3 minutes or until they turn pink and are cooked through. Add to fettuccine along with basil and toss. Sprinkle with Parmesan and serve.

Larry Irons is the author of the Bizarre Chef Newsletter. To sign up, send an email to: freenewsletter@bizarrechef.com.

If you'd like more delicious recipes and wine pairings, join my newsletter.

Visit 's wine and food blog Bizarre Chef.

If you liked this recipe, you may also like these sauces, spices, herbs and wine recipe pairings:

Return to recipe homepage.