Shrimp and Tomato Pasta
Serves 1 to 2
1-2 tablespoons vegetable oil
8-10 raw shrimp, peeled and deveined
6 leaves of butter or Boston lettuce, torn into bite-size pieces
1/2 cup shrimp-tomato “jus” (see cook’s note)
1 cup cubed and blanched sweet potatoes
1 tablespoon lemon juice
1 tablespoon heavy cream
1 teaspoon chopped garlic
2 cups cooked fettuccine
1 cup seeded, diced fresh tomato
Cook’s note: Make shrimp-tomato jus with the shrimp shells. Cover them with water in a pot, add a small amount of tomato juice, and bring to a boil. Simmer 10 minutes, then strain.
Add vegetable oil to a pot and heat. When oil is hot, add shrimp. Stir and cook just until shrimp start to turn pink. Add the lettuce to the pot and stir together. Add 1/2 cup of the shrimp-tomato “jus” and stir in. The jus should steam and bubble to braise and soften the lettuce.
Add the sweet potatoes to the pot. Add the lemon juice, heavy cream and garlic. Mix in the fettuccine and tomato and stir together until the vegetables and shrimp are distributed and the sauce coats the fettucine. Serve in a bowl.
Chef Robert Carter of Carter’s Kitchen and the Rutledge Cab Co. has appeared on the Food Network and “Martha Stewart Living” and has been featured in numerous publications, including Food & Wine, Esquire, Bon Appetit and The New York Times.
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