The Athlete’s Palate: Marathon Fettuccine

Athlete’s Palate Recipe #2

Before going to the grocery store yesterday, I asked Dan to pick out a new recipe from The Athlete’s Palate cookbook and this is what he chose. Unfortunately, I had to modify it a lot because my supermarket didn’t have plum tomatoes! Oh well, it still came out delicious.

 

Marathon Fettuccine in Tomato Sauce and Shrimp
Adapted from The Runner’s Palate
Makes 4 Servings
Prep Time: 15 min

Sauce
1 can diced tomatoes
1/2 cup crushed tomatoes
2 table spoons extra virgin olive oil
1 medium Spanish onion
2 cloves garlic
1/2 tsp. crushed red-pepper flakes
Salt and pepper to taste
3 tablespoons fresh basil
3/4 pound fresh fettuccine (I used spinach fettuccine)

The original recipe called for 12 plum tomatoes to make the sauce but as I said, my grocery store didn’t have any so I tried to mimic the recipe the best I could with canned tomatoes. I used more diced tomatoes to get that chunkier texture.

Shrimp
2 tablespoons extra-virgin olive oil
Salt and pepper (to taste)
20 shrimp

The recipe called for 20 large shrimp, but I had a bag of frozen shrimp in the freezer so I just used what I had. I also threw in the rest of a bag of frozen scallops.

Directions
Get the sauce going first. Heat the oil in a large sauté pan over medium heat. Add onion and garlic and cook until soft (2-3 min). Add crushed red pepper flakes and cook another 30 seconds.

Start boiling the water for the pasta and cook pasta when water is ready.

Add diced tomatoes, crushed tomatoes, and salt and pepper and cook another 20-30 minutes. Stir in basil. Add cooked pasta and stir.

 

 

Heat oil for shrimp in a saute pan over medium heat until shimmering. Season the shrimp with salt and pepper and cook, stirring frequently, until the shrimp are golden brown on both sides (approx 1-2 minutes per side).

Plate pasta and top with shrimp. Serve with crusty bread and vino :)

*What is your favorite type of pasta?
I love to put shrimp and scallops on pasta and play around with the different types of pasta and sauces.