Fettuccine with Shrimp and Radicchio

I like to serve this dish with head-on shrimp because they have a lot more flavor. But I realize that a lot of people don't want to wrestle with the shells, so you can shell them. Once again, I like the age-old combination of the bitter (radicchio) and the sweet (shrimp). Use either U12 (12 or fewer to the pound) or U10 shrimp here -- big ones. When you buy the shrimp, make sure there is no discoloring of the shell; if the shell is black, the shrimp is too old to eat.

1 pound fettuccine
1/4 cup plus 3 tablespoons extra-virgin olive oil, plus for drizzling
2 cloves garlic
1 teaspoon red pepper flakes
1 1/4 pounds medium shrimp, peeled and deveined
1  medium-head radicchio, core removed, leaves roughly chopped
 sea salt
 freshly ground {black pepper}
4 to 6 teaspoons aceto balsamico (aged balsamic vinegar)
Bring a large pot of salted water to a boil. Add the fettuccine and cook for 2 minutes less than the package directs (about 7 minutes). Drain in a colander, retaining 1/4 cup cooking liquid. Put the pasta in a bowl and toss with 3 tablespoons of the olive oil.

In a large, straight-sided sauté pan over a medium-high flame, heat the 1/4 cup olive oil until hot but not smoking. Add the garlic and red pepper flakes and cook for 2 minutes, stirring in frequently. Add the shrimp and cook for 5 minutes, until opaque. Add the radicchio and sauté until it begins to wilt. Add the reserved 1/4 cup pasta water and the fettucine. Season with 1/2 teaspoon salt and 1/2 teaspoon black pepper. Cook for about 2 minutes more, tossing to combine the ingredients while the pasta water reduces.

Divide among wide, shallow bowls. Drizzle each serving with a generous amount of high-quality extra-virgin olive oil, a sprinkling of sea salt and freshly ground black pepper, and 1 teaspoon aceto balsamico.

Ease of Preparation: Easy

Preparation Time: 20 min

Cook Time: 25 min

Servings: 4 to 6

Recipe By: David Pasternack and Ed Levine

From:  The Young Man and The Sea
Used with permission of Artisan