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| Peppercorn Fettuccini with Shrimp and Pink Champagne Sauce |
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| 1 lb. fresh fettuccini 1 c. brut rose or blanc de noir Champagne 1 large shallot sliced paper thin 12 whole pink peppercorns 12 whole white peppercorns 1 sprig of thyme or 1/4 tsp. dried 24 large shrimp, headed, peeled, and deveined 1/2 c.clam juice 1/2 tsp. sugar 10 grape tomatoes halved 20 julliened strips of yellow bell pepper 1/2 c. asparagus tips 3 tbsp. butter pinch of kosher salt and freshly ground black pepper |
| Boil Champagne, shallots, pink and white peppercorns, and thyme until the liquid is reduced by half (about 25 minutes) Reduce heat to low. Add Shrimp and cook until they are pink and curled with a firm texture (about 2 minutes) Remove Shrimp with a slotted spoon and set aside. Add clam juice and sugar. Add tomatoes, yellow peppers and asparagus tips. Cook on medium for about 5 minutes until the vegetables are cooked, but still somewhat firm. Remove vegetables, strain sauce. Whip in chilled butter, salt, and pepper. Add the shrimp and vegetables to the sauce. Serve over fresh fettuccini. |