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1
Make stock:
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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
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3
Prepare sauce:
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4
Heat the oil in a large skillet over medium heat until hot.
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5
Add the mushrooms, green onions, and garlic.
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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
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7
Deglaze pan with 1/2 cup white wine and cook about 5 minutes to reduce by half
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8
Stir in basil, oregano and chile
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9
Crush tomatoes by hand and add to skillet with juice
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10
Add pinch of sugar
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11
Add stock
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12
Taste
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13
Salt to taste and add fresh cracked pepper
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14
Bring to a boil.
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15
Reduce heat and simmer for 30 minutes to allow flavors to blend and sauce to thicken a bit
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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.
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17
Add the shrimp and lemon juice to sauce.
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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.
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19
Pour sauce over pasta and allow to sit on cooling burner for 1-2 minutes until pasta and shrimp are completely cooked
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20
Finish each serving with a drizzle of EVOO
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21
(Note: Do Not serve cheese with a seafood pasta dish)
