Brainerd Lakes Area Online Cookbook
These mouth-watering recipes within this online cookbook have been provided by various Brainerd Lakes Chamber members.
Fettuccine with Shrimp
and Radicchio
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submitted by Tom
Kavanaugh,
Kavanaugh's Resort |
| Ingredients |
- 1 pound of Fettuccini
- ¼ cup + 3 tablespoons of extra-virgin olive oil
- 2 cloves garlic, minced
- 1 teaspoon red pepper flakes
- 1 ¼ pound of shrimp
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- 1 medium head radicchio, core removed, roughly chopped
- Sea Salt
- Fresh ground pepper
- 4 to 6 teaspoons Aceto Balsamico (aged balsamic vinegar)
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| Cooking Instructions |
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2 minutes less than the package directs. Drain, retaining ¼ cup of the cooking liquid. Put the pasta in a bowl and toss with 3 tablespoons of olive oil.
In a large, straight sided sauté pan over medium heat, heat the ¼ cup olive oil until hot but not smoking. Add the garlic and red-pepper flakes and cook for 2 minutes, stirring frequently. Add the shrimp and cook for 5 minutes, until opaque. Add the radicchio and sauté until it begins to wilt. Add the reserved ¼ cup of pasta water and the fettuccine. Season with ½ teaspoon of salt and ½ teaspoon of fresh pepper. Cook for about 2 minutes more, tossing to combine. Divide among bowls. Drizzle each serving with a generous amount of high quality extra-virgin olive oil, a sprinkling of sea salt and freshly ground pepper, and 1 teaspoon of aceto balsamico. |
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