Fettuccine with Sun-Dried Tomatoes and Shrimp

I'm getting to that point in February where I start to get desperate for some warmth and sunshine. You know what I'm talking about--you want to burn your coat and your tights, all your sweaters are pilling, you've eaten your body weight in stews and red meat and potatoes, and you'd just about give your left arm for a light, fresh heirloom tomato salad. Sigh.

So, over the weekend, I whipped up a pasta that was as close to summertime eating as I could get. I used sun-dried tomatoes in lieu of the fresh ones that are nowhere to be found at the moment, and some delicious jumbo shrimp. It was pretty heavenly. x

Fettuccine with Sun-Dried Tomatoes and Shrimp
Serves 4
Ingredients:
3 tablespoons extra virgin olive oil
3 cloves garlic, sliced
1 1/2 lbs uncooked jumbo shrimp, peeled and deveined
2-3 scallions, trimmed and finely sliced
2 tablespoons shredded basil, plus extra to garnish
1/2 cup drained sun-dried tomatoes, cut into strips
Pinch of ground white pepper
1 3/4 cup chicken broth
1 cup heavy cream or half and half
1/2 cup grated parmesan or grana padano, plus extra to serve
11 ounces fettuccine
Freshly ground black pepper
Crusty bread, to serve

Directions:
Heat the olive oil in a large skillet over low heat and saute the garlic until softened but not colored. Add the shrimp and cook for a few minutes, stirring frequently, until the shrimp are opaque. Remove the shrimp from the skillet and leave to cool, then chop into thirds.

Add the scallion, basil, sun-dried tomato, pepper, chicken broth, and cream to the skillet, and cook over medium-low heat, bubbling away gently, for about 25-30 minutes, or until the sauce has reduced by half and is at the consistency you like. Stir in the parmesan and cook for 1-2 minutes more until melted and combined.

Return the shrimp to the sauce to heat through and keep warm. Meanwhile, cook the fettuccine in a large saucepan of salted boiling water according to package directions or until al dente. Drain well.

To serve, add the pasta to the sauce and toss together. Garnish with extra parmesan, basil, and a grinding of black pepper. Serve with lots of crusty bread to mop up the sauce.