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Fettuccine With Shrimp And Radicchio Vinaigrette

Italian.Chef's picture
Ingredients
  Balsamic vinegar 1⁄3 Cup (5.33 tbs)
  Olive oil 14 Tablespoon (3/4 Cup Plus 2 Tablespoon)
  Finely chopped shallots/Onions 2 Tablespoon
  Minced garlic 2 Tablespoon
  Chopped basil/1 teaspoon dry 4 Tablespoon
  Lemon juice 1 Tablespoon (Juice Of 1 Lemon)
  Head of radicchio 1 Small
  Shrimp 12 Ounce, peeled and deveined
  Butter 1 Tablespoon
  Fettuccine 1 Pound
Directions

Combine in bowl.
Without removing the core, cut into quarters.
Place in marinade for at least 2 hours.
Saute just until pink.
Do not overcook.
Set aside.
Squeeze excess vinaigrette from radicchio, and reserve it for later.
Remove core.
Cook the radicchio over a medium heat until soft, approx 5 minutes.
Puree radicchio with reserved vinaigrette until smooth.
Set aside.
Cook in boiling water until firm to the bite (al dente).
Drain and combine with radicchio sauce and cooked shrimps.

Recipe Summary

Cuisine: 
Italian
Course: 
Side Dish
Techniques: 
Marinate
Dish: 
Noodle
Ingredient: 
Pasta

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