Chef Giacomo Appice
Tre Visi
Fettuccine egg noodles turn rosy with this sweet, creamy tomato sauce. Butterfly shrimp for a pretty presentation.
Ingredients
1/4 cup onion, chopped
2 cloves garlic, minced
2 Tbsp butter
1 cup asparagus, blanched and chopped
1 cup crimini mushrooms, sliced
1/4 cup white wine
2 cups cream
1 cup tomato sauce
1 bag Nature’s Farm fettuccine
1/4 cup fresh basil, chopped
16 prawns, size 16/20
Method
- In a skillet, sauté onion and garlic in butter for 5 mins.
- Add prawns and cook for 30 secs.
- Deglaze pan with white wine. Add mushrooms and asparagus. Cook for 1 min.
- Add tomato sauce, cream, and basil. Cook until sauce reduces (approx. 1 min.)
- Boil fettuccine until al dente.
- In the skillet, toss noodles with sauce until cream thickens.
Yield 4 servings