Fettuccine with Shrimp and Fresh Tomato Basil Sauce

Scott and I recently had the opportunity to visit some friends who were spending a weekend on beautiful Lake Mead near Las Vegas, Nevada. Brett Detwiler, three-time Formula owner and Skywest Airlines pilot, invited us to go boating with him, during our trip to the Powerboat Awards in early May. The invitation also included dinner, and we were eagerly imagining all the heads that would turn as we docked his gorgeous FORMULA 37 Performance Cruiser at a waterside restaurant; however, to our surprise we learned that Brett was not going to take us to a restaurant, but instead planned to prepare a special dinner for us on his boat. Imagine, if you can, an incredible dish of fettuccine pasta tossed with fresh shrimp and a tomato, basil and olive oil sauce. I am a huge fan of olive oil-based tomato basil sauces and Brett's version is delicious! Brett's pasta was truly "restaurant quality" and better than most restaurant versions at that! Add to the ambiance an excellent red wine and some mellow tunes on the stereo, and we were totally transported from the hustle and bustle of the strip to true weekend relaxation. Thank you, Brett!

By Shelley Porter

Ingredients:

1 3/4 cups - Extra virgin olive oil

1 6-ounce Dr Wt - Whole black olives (dry weight can)

2 tablespoons - Chopped, fresh garlic

3 tablespoons - Chopped, fresh basil leaves

2 tablespoons - Lemon pepper

Splash - Fresh-squeezed lemon juice

8 each - Whole mushrooms, quartered and stems chopped

1 bunch - Green onions, sliced

3 each - Roma tomatoes, diced

4-ounces - Fresh parmesan cheese, grated

1-1/2 pounds - Fresh raw shrimp, peeled (Size 21 to 31 Count)

1 pound - Fettuccine

Directions:

Slowly heat the olive oil, garlic and olives in a large sauté or saucepan. Use a low heat to infuse the oil with the flavor of the garlic and olives, being very careful not to burn the garlic. Add the basil, lemon pepper, lemon juice and mushrooms. Continue to cook over low heat.

Boil water in a large pan. Add the shrimp and cook until it just begins to turn pink (slightly undercooked). Remove the shrimp with a slotted spoon and add to the olive oil sauce, along with the green onions. Continue to cook over low heat.

Return the water used to cook the shrimp to a boil and add the fettuccine. Cook until al dente (tender to the bite).

Meanwhile, add the diced tomatoes to the olive oil sauce and continue to cook over low heat. Do not boil. The sauce should be ready when the pasta is tender.

Drain fettuccine and immediately turn into a large bowl. Add the grated Parmesan cheese, stirring noodles to coat. Add the sauce and toss to coat the fettuccine with the sauce. Add salt to taste if necessary.