Welcome back! I'm so happy you could make it for the second
installment of Novel Bites. Today we're going with savory. I'm sure by now
you've read all the romantic stories in Whispered Beginnings: A Clever Fiction Anthology and are ready for a date night with
your significant other. Nothing says, "I love you" more than a pasta
dish a la Lady and the Tramp. But
instead of messing with messy meatballs, I thought I'd take you to the ocean
with a little Shrimp Pesto Fettuccini. Besides that is the setting for my short
story, New Beginnings.
Before we get to the recipe here's a little bite of the story.
This will be the last nibble. After all, it is a short story and if you read
the bite accompanying Cherried AwayBrownie Sundae you will have read a quarter of the story. I can't give it all
away, you'll have to buy the book. :o)
A Bite of New
Beginnings:
Myra walked the grassy
path, tears streaming down her face. He had to come home, there was no other
option. A life without him was not a life at all, but an empty existence; like
a flower bud without the chance to blossom.
Looking to the waves
she screamed out his name and fell to her knees. “Please,” she whimpered,
“please don’t leave me.” She pulled at her hair, releasing another scream to
the sky, before grabbing her chest.
Her heart slammed
inside of her, the pain so intense it traveled down her left arm. Wilting into
the grass she smiled, now the physical pain matched her emotional ache and the
darkness surrounding her matched the emptiness that once was her soul.
I understand without the rest of the story that "bite"
doesn't seem very romantic, but trust me you'll want to read the rest. Once you
read the rest you'll want to hold on
to your loved one and never let 'em go.
Now, dry your tears, don your sexiest apron and let's get to cooking, cause we
all know the faster you finish the meal, the sooner you get to dessert. ;o)
Shrimp Pesto Fettuccini
Ingredients:
1/2
box or bag of Fettuccini
2
Tspn olive oil
1
pint of cherry tomatoes
2 t
or 2 cloves of garlic
Red
Pepper flakes
1/2
cup white wine (I used Pinot Grigio)
1
bunch asparagus
1
lb raw, deveined, de-tailed shrimp (you can use frozen)
1/2
cup Pesto (I used the one with basil)
Shredded
Parmesan Cheese (optional)
1.
Fix Fettuccini per instructions on package. If using frozen shrimp (like I do,
because I live in Oklahoma and don't trust "fresh" shrimp) follow the
defrosting instructions on the bag.
2. Place
an empty deep skillet on medium heat.
3. Cut
the cherry tomatoes in half
4. Pour
olive oil into skillet, then add tomatoes. If the oil pops too much, remove from
heat while adding the tomatoes. You're not going for crispy here so adding the
tomatoes to a sizzling skillet is not necessary. Add salt and pepper.
5. Add
your garlic. If you like a lot of garlic you can add more, but I wouldn't go past
3 cloves or teaspoons.
6.
Add a few dashes of red pepper flakes. Again, if you like your food spicy you
can add more. I'm looking for just a hint of heat so I only added a couple of
shakes.
7.
Take out a wine glass, pour yourself a glass of the white wine, then add 1/2 a
cup to the tomato garlic sauce.
8.
Smush (yes that's a culinary term) the tomatoes with a fork.
9.
Cut the ends off the asparagus (they can be very fibrous) then chop the rest of
the asparagus in diagonal 1/2 inch pieces. You don't have to measure, just
think "bite-sized". Not a huge fan of asparagus, use only half the
bunch. We like it so I used the whole bunch.
10. Add asparagus to mixture. Let simmer until asparagus is almost done, soft but not limp, roughly 5 to 7 minutes. Stirring occasionally. If you feel your sauce is reducing too much, add just a bit more white wine to your wine glass, then to your sauce.
11.
When asparagus is just about finished add the shrimp. Then salt and pepper once more.
12.
Add 1/2 cup of pesto. Now you can make your own pesto, it's very easy, but I
really like the Buitoni brand so I make it easy on myself and buy it premade. You can find it in
the deli refrigerated section at your local supermarket. I got mine at Food
Pyramid, but I have also bought it at United.
13.
Stir occasionally until shrimp turn from translucent to pink, roughly 5 to 7
minutes. It is easy to overcook shrimp, but just keep an eye on it and you'll
do fine.
14.
Your fettuccini should be done by now (give it a little taste), strain and
place in bowl.
15.
Pour your Shrimp Basil sauce over the top and toss.
16.
Feel free to add some shredded Parmesan for some cheesy effect.
Now
you and your loved one can eat from the same bowl, doing the whole same
fettuccini to lips kiss a la Lady and the
Tramp as previously mentioned or you can serve in two different bowls. Your
choice. Bon Appetit!
Like
what you've read, but don't have your own copy of Whispered Beginnings? Go to www.annaslegacy.com and when you
purchase your copy I'll donate 10% of every book sale to St. Jude's Research
hospital.
Or you can go to http://www.melissamaygrove.blogspot.com/ and win yourself a copy. Contest is open until Monday, May 29th.