Fettuccine with Shrimp in a Mascarpone Pesto Sauce

serves many
Ingredients

1 lb dry fettuccine
1 lb black tiger shrimp
1 garlic clove, chopped
2 oz dry white wine
20 oz Italian tomatoes, crushed
3 Tbsp mascarpone cheese
6 Tbsp basil pesto
2 oz extra virgin olive oil
Salt and pepper, to taste
Method

Add salt to a pot of water and boil. Place a large skillet on medium-to-high heat and add half of the extra virgin olive oil. Add shrimp and let it brown on each side. Add garlic and deglaze pan with white wine. Remove shrimp and set aside. Add crushed tomatoes. Let it all simmer for 10 minutes.
Once the water is boiling, add the fettuccine and stir until all pasta is submerged. Cook the fettuccine according to the packaging instructions. Add mascarpone to the sauce and let it simmer for another five minutes. Add the shrimp and half of the basil pesto for two-to-three minutes to let the shrimp finish cooking. Strain the fettuccine and add it to the sauce. Toss the fettuccine with the last ounce of extra virgin olive oil, until well combined.
To serve: Use remaining pesto for garnish and serve warm.
Cibo Wine Bar is located at 45 Miracle Mile.