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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  European >> Italian >> Italian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Start the water for the pasta. When it comes to a boil, add salt and pasta and cook until al dente. | 2. In a skillet, heat olive oil and butter. When butter stops foaming, add shallots and garlic, and a pinch of salt and black pepper, and saute until shallots are tender. | 3. Add shrimp, grape tomatoes, and pine nuts and cook until tomatoes burst. | 4. Remove everything from pan and keep warm. | 5. Return pan to heat and add vermouth. Allow to cook down for 1 minute while scraping up the brown bits from the bottom of the pan. Add the cream, and salt and pepper to taste. I used about 20 grinds of fresh ground black pepper and a healthy pinch of kosher salt. Stir well and cook until cream reduces and thickens. Stir often during this process so your cream doesn't stick to the bottom and burn. | 6. To chiffinade the basil, pile the basil leaves neatly on top of each other, then roll the whole pile into a long, tight log. Cut the log into thin slices. | 7. When sauce reaches desired thickness, add basil to cream sauce and stir well. Cook for a minute or two to let the basil infuse the cream. | 8. Return shrimp and tomato mixture to pan and heat through. | 9. Serve over your choice of pasta. Garnish with chives and parmesan cheese, if desired, and serve with crusty bread and a nice salad on the side. | 10. Enjoy! | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
olive oil	1	tablespoon		119.34	0.0	0.0	13.5
butter	1	tablespoon		85.5	3.9285	2.6715	7.2
shallot	1/4	cup	sliced	28.8	6.72	1.0	0.04
garlic	1	tablespoon	minced	12.665	2.8101	0.5406	0.0425
shrimp	1/3		peeled deveined	128.4447	0.0	30.3734	0.7707
grape tomato	1/3	cup		-	-	-	-
pine nut	1/2	ounce		95.3978	1.8541	1.9406	9.6914
vermouth	1/2	cup		-	-	-	-
heavy cream	1	cup		408.0	3.2880000000000003	3.408	43.29600000000001
basil	2	tablespoons	sliced	1.219	0.1404	0.16699999999999998	0.0339
pasta	1/3		used	6.5204	0.945	0.1455	0.2183
chive	2	tablespoons	chopped	1.8	0.261	0.1962	0.0438
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.