Pates Baroni, c.1921
Buy at AllPosters.com
La Belle Cuisine - More Pasta Recipes
Fine Cuisine with Art Infusion
cook is to create. And to create well...
is an act of integrity, and faith."
with Shrimp and Vegetables
Taste the international flavors of igourmet.com
is a combination of magic and pasta."
~ Federico Fellini
Recipe of the Day Categories:
and Pierre Franey
Cooking with the 60-Minute Gourmet: 300 Newly Discovered Recipes from Pierre Franey's Classic New York Times Column
Your patronage of our
partners supports this web site.
We thank you! In other words, please shop at LBC
Bushels of Tomatoes and Squash in Market
Buy at AllPosters.com
La Belle Cuisine
Pasta with Shrimp and
Recipe courtesy of Pierre Franey
French chef Pierre Franey did
not achieve the degree of renown as that
of his dear friend Craig Claiborne, but he was nonetheless a phenomenal
chef whose influence on American cuisine ranks right up there with Julia
Child, James Beard, and Craig Claiborne.*
Following is a marvelous summer
pasta recipe - not exactly
but definitely scrumptious! Just gotta love it...
As Julia Child
"An imaginary shelf labeled INDULGENCES is a good idea. It contains…
butter-cream fillings, gooey chocolate cakes, and all those lovely
demand disciplined rationing… They are for special occasions,
that occasion comes we can enjoy every mouthful." [MG]
16 medium asparagus spears
(about 1/2 pound)
1 green zucchini (1/2 pound)
1 yellow summer squash (1/2 pound)
1 1/2 pounds unshelled raw shrimp
10 ounces fresh fettuccine
3 tablespoons olive oil
5 tablespoons butter
1 tablespoon minced garlic
1 1/2 cups cored, peeled, red ripe
tomatoes, cut in 1/2-inch cubes
1 cup heavy cream
2 tablespoons chopped fresh basil
Salt and pepper
Peel asparagus beginning about 2
inches from top of spear. Cut off any
tough bottoms. Cut spears on bias at
half-inch intervals. Set aside.
Trim ends of the zucchini and yellow squash. Cut
each lengthwise in quarters. Cut each quarter crosswise into thin slices
Peel and devein shrimp and set aside.
enough water to boil to cover the asparagus, zucchini and yellow squash pieces
when they are added. Add salt to taste. Add vegetables
and cook 2
minutes. Drain, reserving the cooking liquid.
Put liquid in saucepan and add enough water to make 8 cups. Add salt.
to boil and add pasta. Cook 5 minutes (4 minutes longer if using
pasta). Drain pasta and return to saucepan.
Meanwhile, heat oil and 3 tablespoons butter in skillet. Add garlic and
tomatoes. Bring to boil, stirring. Add cooked vegetables and shrimp.
stirring occasionally, about 1 1/2 minutes. Pour in cream. Add salt
freshly ground pepper to taste. Bring to boil and cook 1 minute. Pour over
pasta. Add [the remaining] 2 tablespoons butter and fresh basil.
* "The embodiment of the art and
pleasure of French cookery,
Pierre Franey (1921–96) was one of the most
beloved of America’s culinary figures. Before creating his
“60-Minute Gourmet” column in the New York Times, writing
cookbooks, and entering our homes via tele-
vision, Franey presided over the
cuisine at two of the greatest
French restaurants in America: the legendary Le Pavillon,
then La Côte Basque."
from the publisher's synopsis of
A Chef's Tale: A Memoir of Food, France, and America
by Pierre Franey (to be published by The University
of Nebraska Press,
December 2010) Preorder now!
Featured Archive Recipes:
Pierre Franey and Friends
Fettuccine alla Romana
Fish Soup with Shrimp and Lobster
Index - Pasta Recipe Archives
Daily Recipe Index
Recipe Archives Index