Fettuccine With Shrimp And Radicchio Vinaigrette Recipe
Ingredients
| Vinaigrette | ||
| Balsamic vinegar | 1/3 Cup (16 tbs) | |
| 3/4 cup plus 2 tbsp. olive oil | ||
| 2 tbsp. finely chopped Shallots or onions | ||
| Garlic | 2 Tablespoon, minced | |
| Chopped basil | 4 Tablespoon | |
| Juice of small lemon | ||
| 1 small head radicchio | ||
| Shrimp | 12 Ounce, 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.
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.
Chef
