Yield: 2 to 3 Servings

Scott Nowell

2016: This is a great tasting combination that is easy to put together. It’s titled Fettucine, but any pasta would be fine.

• 6oz fettuccine, (any kind of pasta will work)
• 1lb shrimp, peeled and deveined, shells reserved.
• ½packet unflavored gelatin
• ¼cup water
• 5-6cloves minced garlic
• ½cup sun-dried tomatoes, chopped
• handful of green beans, frozen or blanched.
• olive oil
• 2TBS butter

Start water boiling for pasta.

Sprinkle gelatin over ¼ cup water in a small cup to bloom.

Shrimp stock:  Meanwhile, sauté shrimp shells in a teaspoon of olive oil in a 10-inch skillet. Sauté for a couple of minutes until shells are pink. Add a cup of water and a bay leaf to the pan. Bring to a medium boil. Boil until water reaches boil. Pour through a strainer into small bowl. Pour gelatin mixture into bowl with shrimp stock and stir well.

Add salt to taste to pasta water. Add pasta and cook until al dente.

Shrimp: Add a TBS of olive oil to skillet over medium high heat. Add garlic and sauté 30 seconds. Add shrimp and sauté for a minute or so on each side. Add sun-dried tomatoes to skillet and saute for a minute or two. Remove from heat.

When pasta is nearly done, add a handful of green beans to pasta water and return to boil. Drain and return to pan over medium heat.

Add shrimp stock to pasta and beans. Bring to a boil and stir. Add shrimp and tomatoes to pasta. Add butter, stir, remove from heat. Adjust seasoning with salt and pepper as necessary.

Serve.