Fettuccine With Shrimp And Radicchio Vinaigrette
|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|
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.
Squeeze excess vinaigrette from radicchio, and reserve it for later.
Cook the radicchio over a medium heat until soft, approx 5 minutes.
Puree radicchio with reserved vinaigrette until smooth.
Cook in boiling water until firm to the bite (al dente).
Drain and combine with radicchio sauce and cooked shrimps.