Shrimp Caratoni

• 1 lb. shelled, steamed and unspiced shrimp
• 1/4 c. fresh basil leaves, coarsely chopped
• 2 Tbsp. butter or olive oil
• 1 tsp. anchovy paste
• 1 tsp. crushed fennel seed (use a peppermill)
• 5 medium size fresh tomatoes, chopped into 1/4-inch cubes
• 1/2 c. heavy cream
• 1/2 c. freshly grated Romano cheese
• 6 medium garlic cloves, crushed
• 1 Tbsp. Pesto sauce
• 1 lb. rigati, ziti or rigatoni pasta

1. Saute garlic in butter or olive oil for 1 minute.
2. Add tomatoes and half the basil and saute for an additional minute. Cover and remove from the heat.
3. In a separate large mixing bowl, add remaining basil, anchovy paste, Pesto sauce, crushed fennel seed and heavy cream.
4. Cook pasta to degree of preference, drain and add immediately to mixing bowl.
5. Toss pasta to gain thorough coating of ingredients.
6. Add sauteed ingredients and shrimp and toss again.
7. Serve immediately with a covering of fresh grated Romano cheese.

shrimp, fresh basil, butter, anchovy paste, fennel, tomatoes, heavy cream, freshly grated romano cheese, garlic, pesto sauce, rigati

Taken from www.cookbooks.com/Recipe-Details.aspx?id=266734 (may not work)