Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine: A Venetian Dream

My first taste of this pasta was pure serendipity. I was a young, aspiring chef, tagging along on a culinary tour through Northern Italy. The Hotel Cipriani, a jewel nestled away in Asolo, was a detour my mentor insisted upon. I remember the scent of lemon trees clinging to the air, the soft murmur of Italian conversations, and then this pasta – a vibrant, simple dish that tasted like sunshine and the sea. It was so fresh, so perfectly balanced, that it forever altered my perception of what Italian cooking could be.

Recipe Overview

• Prep Time: 15 minutes
• Cook Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4
• Dietary Type: Pescatarian

Ingredients

• ¾ lb whole wheat fettuccine
• 1 garlic clove, crushed
• 3 tablespoons olive oil
• 1 lb medium shrimp, shelled and deveined (about 25)
• 2 tablespoons cognac
• 1 ½ cups canned diced tomatoes, with juice
• ⅓ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• Salt, to taste
• Freshly ground black pepper, to taste
• Fresh basil sprigs, for garnish

Equipment Needed

• 5-quart kettle
• Large skillet

Instructions

1. In a 5-quart kettle, bring 4 quarts of salted water to a boil. Make sure there is enough salt in the water, this is the only chance to season the pasta itself!

2. While the water is coming to a boil, heat the olive oil in a large skillet over moderate heat. Add the crushed garlic and cook, stirring occasionally, until it turns golden. Be careful not to burn the garlic; burnt garlic will make the dish bitter. Once golden, remove and discard the garlic from the skillet. This infuses the oil with the garlic flavor without overpowering the dish.

3. Increase the heat to moderate-high. Add the shrimp to the skillet and sauté with salt to taste for about 1 minute. The shrimp should begin to turn pink.

4. Pour the cognac into the skillet and carefully ignite it. This will flambé the shrimp, adding a depth of flavor and creating a dramatic presentation (be careful to keep your face and hair away from the pan). Allow the flames to subside completely. The alcohol will burn off, leaving behind a rich, complex flavor.

5. Add the canned diced tomatoes with their juice, salt, and freshly ground black pepper to the skillet. Reduce the heat to a simmer and cook until the shrimp is opaque and cooked through, about 1 minute. Do not overcook the shrimp, or it will become rubbery. Keep the mixture warm.

6. Once the salted water is boiling, add the fettuccine. Cook until the pasta is al dente, about 7-9 minutes, or according to the package directions. Al dente means “to the tooth” in Italian, the pasta should be cooked but still firm.

7. Drain the pasta well, reserving about 1/2 cup of the pasta water. Add the drained pasta, chopped basil, and chopped parsley to the shrimp mixture in the skillet. Toss to coat the pasta evenly with the sauce. If the sauce seems too thick, add a little of the reserved pasta water to loosen it up.

8. Heat the pasta and sauce through, tossing gently to combine all the flavors. This should only take a minute or two.

9. Divide the pasta among four plates. Garnish each plate with fresh basil sprigs for a touch of elegance. Serve immediately.

Expert Tips & Tricks

• Shrimp Selection: Use high-quality, fresh or frozen shrimp for the best flavor. If using frozen shrimp, thaw it completely before cooking.
• Garlic Infusion: Don’t skip the step of infusing the olive oil with garlic. It adds a subtle but essential flavor base.
• Cognac Alternative: If you don’t have cognac, you can substitute with dry sherry or even white wine, but the cognac adds a distinctive richness.
• Pasta Water: Reserve the pasta water! It’s starchy and helps to bind the sauce to the pasta, creating a creamy, emulsified texture.
• Fresh Herbs: Use fresh herbs for the best flavor. Dried herbs simply cannot compare to the vibrancy of fresh basil and parsley. Add the herbs at the very end of cooking to preserve their flavor and color.
• Make-Ahead Tip: The sauce can be prepared ahead of time and stored in the refrigerator for up to 24 hours. Reheat gently before adding the pasta.

Serving & Storage Suggestions

Serve this Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine immediately after cooking for the best flavor and texture. The heat from the pasta will help release the aromas of the fresh herbs. A simple side salad with a light vinaigrette complements the richness of the pasta beautifully.

Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a splash of water or broth if needed to prevent the pasta from drying out. Freezing is not recommended, as the pasta and shrimp can become mushy upon thawing.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	571 kcal	N/A
Total Fat	16g	24%
Saturated Fat	2.6g	13%
Cholesterol	311mg	103%
Sodium	1222mg	50%
Total Carbohydrate	67g	22%
Dietary Fiber	4g	15%
Sugars	4g	N/A
Protein	39g	77%

Note: Nutritional information is an estimate and may vary based on specific ingredients and cooking methods.

Variations & Substitutions

• Gluten-Free: Use gluten-free fettuccine for a gluten-free option.
• Vegetarian: Substitute the shrimp with sautéed mushrooms or zucchini for a vegetarian version.
• Spicy Kick: Add a pinch of red pepper flakes to the sauce for a spicy kick.
• Creamy Version: Stir in a dollop of heavy cream or mascarpone cheese at the end of cooking for a richer, creamier sauce.
• Lemon Zest: Add a teaspoon of lemon zest to the sauce for a bright, citrusy flavor.

FAQs (Frequently Asked Questions)

Q: Can I use dried basil and parsley instead of fresh?
A: While fresh herbs are highly recommended, you can use dried herbs in a pinch. Use about 1 teaspoon of dried basil and 1 teaspoon of dried parsley for every tablespoon of fresh herbs. Add the dried herbs to the sauce earlier in the cooking process to allow them to rehydrate and release their flavor.

Q: How do I know when the shrimp is cooked through?
A: The shrimp is cooked through when it turns pink and opaque. Be careful not to overcook it, or it will become rubbery.

Q: Can I make this dish ahead of time?
A: The sauce can be made ahead of time and stored in the refrigerator for up to 24 hours. Cook the pasta just before serving to prevent it from becoming mushy.

Q: What wine pairs well with this pasta?
A: A crisp, dry white wine like Pinot Grigio or Sauvignon Blanc pairs well with this dish.

Q: Can I use different types of pasta?
A: Absolutely! While fettuccine is traditional, you can substitute it with other types of pasta like linguine, spaghetti, or even penne. Just adjust the cooking time according to the package directions.

Final Thoughts

This Hotel Cipriani Shrimp, Tomatoes & Basil Fettuccine is more than just a recipe; it’s a passport to a sun-drenched corner of Italy. The simplicity of the ingredients allows the flavors to shine, creating a dish that is both elegant and comforting. I encourage you to try this recipe and experience the magic of Venetian cuisine in your own kitchen. Feel free to experiment with variations and substitutions to make it your own. And most importantly, share your creations and feedback! Buon appetito!