Jersey Tomato Sauce with Shrimp and Fettuccine

Now is the time to savor Jersey tomatoes, from a tomato salad to a marinara sauce.  Last night I prepared fettuccine tossed with shrimp in a Jersey tomato sauce.

Ingredients:

3 tablespoons extra virgin olive oil

3 cloves garlic, sliced

3 medium tomatoes (I used 2 red and 1 yellow), cut into 1/2 inch cubes

Chiffonade of fresh basil and parsley

Sea salt

Fresh ground pepper

6 to 8 ounces fettuccine

12 large shrimp, peeled and deveined

Heat the olive oil and garlic in a pan over medium heat until the garlic is pale gold.  Add the tomatoes and season with salt and pepper to taste.  Add the basil and parsley and stir with a wooden spoon.  Bring the sauce to a boil and then turn down the heat to simmer.

Allow the sauce to simmer while bringing a large pot of water to a boil.  When the water comes to a boil, add a pinch of salt and 6 to 8 ounces of pasta.  I used a combination of Antica Pasta’s peperoncino fettuccine and spinach fettuccine – one of my favorite new finds (flavored pasta that actually has a flavor!)  Add the shrimp to the sauce, cooking about two minutes per side or until they become opaque.  Toss the pasta with the sauce and serve.

Shrimp in Sauce

I was so eager to take the first bite, that I neglected to photograph a freshly plated dish!

Shrimp in Pasta

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