Monday, February 1, 2010
1 lb shrimp, peeled, divined
2 c chopped fresh tomatoes (about 4 medium tomatoes, or substitute with 14.5 oz can untrained diced tomatoes)
½ c fresh basil leaven, chopped, divided
4 oz cream cheese, cut up
¾ lb fettuccine, cooked, drained
¼ c shredded parmesan, Romano, and Asiago Cheeses
1. Pour dressing over shrimp in small bowl; refrigerate 20 min to marinate. Remove shrimp from marinade; discard marinade.
2. Heat large skillet on medium heat; add shrimp. Cook 3 min or until shrimp turn pink, stirring frequently. Remove from skillet using slotted spoon; cover to keep warm. Set aside.
3. Add tomatoes and half of the basil to same skillet; cook and stir 3 min. Stir in cream cheese until well blended. Add shrimp; cook until heated through, stirring occasionally.
4. Place hot fettuccine on large serving platter. Top with the shrimp sauce. Sprinkle with remaining basil and the shredded cheese.
*This is always a pleaser at my house. Tonight I made it with some improvising and it still turned out very good (though if it is the season, garden tomatoes and basil just can't be beat). I used 10 ounces of frozen shrimp and marinated it in homemade balsamic vinaigrette. In place of the fresh basil, I used about 2 T of dried basil and the canned tomatoes. I was a little short on cream cheese so I added about 1/2 cup whipping cream in its place. Then I let it simmer to reduce the sauce before adding the shrimp back. To top it off, just plain parmesan cheese. It was gobbled up quick!