Focus on food: June 21, 2008

Fettuccine with Grilled Shrimp and Asparagus in a Sundried Tomato and Pancetta Cream Sauce

Ingredients:
1 lb. fettuccine, (preferably fresh )
1 lb. shrimp, peeled, deveined, and butterflied (21-26 per pound)
1 lb. asparagus, hard stem removed, and lightly peeled
6 sundried tomatoes in olive oil, julienned
1/4 lb. pancetta, thin sliced
1/2 cup chicken stock
1/2 cup white wine
1/2 cup heavy cream
4 tablespoons butter
1 tablespoons olive oil for brushing
8 leaves fresh basil
1 teaspoon dried thyme
4 tablespoons grated romano

Directions:
1. Lightly grill shrimp and asparagus by skewering and brushing with olive oil. Place on grill just until seared.

2. In a medium stock pot, cook pasta according to manufacturers directions until just before al dente. The pasta should still have a crisp bite. Remove from water and run under cold water.

3. Melt butter in a medium sauté pan over medium heat. When butter has stopped foaming, add pancetta, sundried tomatoes, asparagus, and shrimp and sauté until the shrimp are just heated throughout.

4. Add wine and chicken stock and sauté for 2 minutes.

5. Quickly add pasta and cream and sauté with thyme and julienned basil. Toss until pasta is thoroughly covered and remove.

6. Serve immediately with grated pecorino romano cheese.