Italian Shrimp Fettuccine

• Sauce:
• 2 tablespoons olive oil plus extra for stock
• 1 cup fresh mushrooms, sliced
• 1 med shallot, diced (or 4 green onions, sliced)
• 2 tablespoons garlic, minced (more or less to taste)
• generous splash white wine - about 1/2 cup (may substitute stock if limiting calories)
• Handful of fresh basil leaves, chopped
• 1 Tablespoon fresh oregano leaves (or to taste)
• generous pinch of red chile flakes
• 1 (14 1/2 ounce) cans tomatoes, undrained - (preferably San Marzano)
• 3/4 cup shrimp stock
• pinch sugar (or 1/2 pkg Splenda, if limiting calories)
• 12 ounces fettuccine
• 1/2 lb raw shrimp, peeled and deveined - shells reserved
• 1/2 cup Italian flat-leaf parsley, chopped
• 2 tablespoons lemon juice
• A little very good EVOO
• Stock:
• shrimp shells
• 1/4 cup white wine, if using
• I thick lemon slice
• 1 Tbsp olive oil
• several whole cloves or allspice, whole peppercorns and kosher salt

1. Make stock:
2. Put shrimp shells into med sauce pan. Pour wine over and cover with water Add spices, lemon slice, olive oil and generous amount of salt. Bring to boil, reduce heat and simmer until reduced by half and tastes like the sea (about 30 minutes) Strain into a bowl through fine strainer or cheesecloth, set stock aside, discard shells,etc
3. Prepare sauce:
4. Heat the oil in a large skillet over medium heat until hot.
5. Add the mushrooms, green onions, and garlic.
6. Saute for 1-2 min or until green onions start to soften, garlic start to color and a little caramelization forms in the bottom of the skillet
7. Deglaze pan with 1/2 cup white wine and cook about 5 minutes to reduce by half
8. Stir in basil, oregano and chile
9. Crush tomatoes by hand and add to skillet with juice
10. Add pinch of sugar
11. Add stock
12. Taste
13. Salt to taste and add fresh cracked pepper
14. Bring to a boil.
15. Reduce heat and simmer for 30 minutes to allow flavors to blend and sauce to thicken a bit
16. Meanwhile, cook the fettuccine in a large pot of boiling salted water for 1 minute less than package directions Reserve 1 cup of pasta water, turn off heat, drain pasta and return to pot.
17. Add the shrimp and lemon juice to sauce.
18. Cook for 1-2 minutes or until the shrimp turn pink and are almost cooked through (be very careful not to overcook) Stir in parsley.
19. Pour sauce over pasta and allow to sit on cooling burner for 1-2 minutes until pasta and shrimp are completely cooked
20. Finish each serving with a drizzle of EVOO
21. (Note: Do Not serve cheese with a seafood pasta dish)

olive oil, fresh mushrooms, shallot, garlic, generous splash white wine, handful of fresh basil leaves, fresh oregano, generous, tomatoes, shrimp stock, sugar, fettuccine, shrimp, italian flatleaf, lemon juice, evoo, shrimp shells, white wine, lemon slice, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/italian-shrimp-fettuccine-52458151 (may not work)