Dave Pasternack's Recipe for Fettuccine With Shrimp, Cherry Tomatoes and Basil

Dave Pasternack's Recipe for Fettuccine With Shrimp, Cherry Tomatoes and Basil

 

This recipe for pasta tossed with pan-seared shrimp, cherry tomatoes and basil is served at room temperature—the perfect hot-weather meal, from chef Dave Pasternack of Esca and Barchetta in Manhattan

 

From the Wall Street Journal

His Restaurants: Esca and Barchetta, both in Manhattan

What He Is Known For: A salt-of-the-earth approach to Italian cooking, an encyclopedic knowledge of fish in particular and a knack for elevating—but never overpowering—any ingredient he uses.

"I WAS BORN to fish and forced to work," said Dave Pasternack, who began his culinary career as a line cook at age 16. Fortunately, at his Manhattan restaurants, Esca and Barchetta, Mr. Pasternack's zeal for fishing and talent for Italian cooking have dovetailed.

In addition to his expertise with seafood, Mr. Pasternack is best known for Mediterranean dishes simply prepared. "In the summer," he said, "I like room-temperature pastas with fresh ingredients." Take this recipe for fettuccine tossed with pan-seared shrimp, cherry tomatoes and basil, his second Slow Food Fast contribution: Little is required but a handful of ingredients at their peak and 20 minutes of preparation.

During cooking, the shrimp will go from sweet and supple to tasteless and rubbery in a matter of moments, so take yours off the heat as soon as they curl and get some color. Timing is equally important when it comes to the tomatoes and fettuccine. You'll want to salt the tomatoes before you do anything else, a simple but essential step that draws out their scrumptious juices and concentrates their flavor. And cook the noodles just to the point of al dente, no further. Waterlogged fettuccine won't drink up the tangy tomato drippings the way al dente noodles will once everything is tossed together. And then it's time to wait, if only for 10 minutes or so. Allowing the dish to cool to room temperature lets the flavors fully meld. And who wants to eat a steaming-hot plate of pasta in July anyway?

Right now tomatoes are at their sweetest and juiciest, and this preparation shows them off to their best advantage—an example of making the most of what you have, in the tradition of the best rustic Italian cooking. As Mr. Pasternack said, "It's best to stick with what you know."

—Kitty Greenwald

Fettuccine With Shrimp, Cherry Tomatoes and Basil

Total Time: 30 minutes Serves: 4

• 2½ cups cherry tomatoes, halved
• 8 large basil leaves, roughly torn
• Kosher salt and freshly ground black pepper
• 1 pound dried fettuccine
• 5 tablespoons olive oil
• 2 cloves garlic, peeled
• 1 pound shrimp, peeled and deveined

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, in a large mixing bowl, toss tomatoes with basil and season with salt to taste. Cover bowl and set aside for at least 10 minutes.

2. Add fettuccine to boiling water and cook until al dente, about 8 minutes. Remove ½ cup cooking water and set aside. Drain pasta in a colander and toss dry.

3. Meanwhile, heat 3 tablespoons olive oil and garlic in a large sauté pan over medium heat. Season shrimp with salt and pepper. Add shrimp to pan and sear, flipping once, until just cooked, about 4 minutes total. Transfer shrimp to a cutting board and chop into bite-size pieces. Discard garlic and reserve drippings in pan.

4. Add shrimp and pan drippings along with cooked pasta and remaining olive oil to bowl with tomatoes. Toss together until noodles are coated in sauce, adding splashes of reserved cooking water as necessary. Season with additional olive oil and salt to taste. Set aside pasta and let flavors meld at least 10 minutes before serving. Serve at room temperature.