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Pasta with Shrimp and Vegetables
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Bushels of Tomatoes and Squash in Market
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Pasta with Shrimp and Vegetables
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 heart-friendly,
but definitely scrumptious! Just gotta love it...
As Julia Child said,
"An imaginary shelf labeled INDULGENCES is a good idea. It contains…
French butter-cream fillings, gooey chocolate cakes, and all those lovely
items that demand disciplined rationing… They are for special occasions,
and when that occasion comes we can enjoy every mouthful."

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 about 1/4-inch
thick. Set aside.
Peel and devein shrimp and set aside.
Bring 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.
Bring to boil and add pasta. Cook 5 minutes (4 minutes longer if using
dried 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.
Cook, stirring occasionally, about 1 1/2 minutes. Pour in cream. Add salt
and 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 influential and
beloved of America’s culinary figures. Before creating his
“60-Minute Gourmet” column in the New York Times, writing
his celebrated 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
(Craig Claiborne)

Fish Soup with Shrimp and Lobster

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