Fettucine With Shrimp And Sun Dried Tomatoes

Directions

1. Preheat the oven to 350 degrees.
2. Bring the water to a rolling boil in a large pot. Add in 1 Tbsp. salt and re-boil. Add in the pasta to the boiling water and cook till "al dente".
3. Place the pine nuts on a cookie sheet and put in the oven for about 3 min, till slightly browned. Set aside.
4. Meanwhile, stack the basil leaves and slice into julienne strips. Use a very sharp knife to avoid bruising the basil, causing it to turn black. Set aside.
5. Heat the oil in a large saute/fry pan. Season the shrimp with salt and pepper and add in the shrimp to the warm pan. Cook for 1 minute before turning and cooking on the other side. Add in the tomatoes to the shrimp and cook for 2 min more. Remove the pan from the heat and add in the basil, garlic, red pepper, and half the pine nuts. Adjust seasoning.
6. When pasta is "al dente", drain and toss it in the saute/fry pan with the shrimp/tomato/herb mix. Divide among 4 plates and garnish each serving with the remaining pine nuts.
7. This recipe yields 4 servings.