Our Summer Recipes

Fettucine with Shrimp, Cherry Tomatoes and Basil
Total Time: 30 minutes Serves: 4 (We double the recipe for 8)

• 2½ cups cherry tomatoes, halved
• 8 large basil leaves, roughly torn
• Kosher salt and freshly ground black pepper
• 1 pound dried fettuccine
• 5 tablespoons olive oil
• 2 cloves garlic, peeled
• 1 pound shrimp, peeled and deveined

1. Bring a large pot of salted water to a boil over high heat. Meanwhile, in a large mixing bowl, toss tomatoes with basil and season with salt to taste. Cover bowl and set aside for at least 10 minutes.

2. Add fettuccine to boiling water and cook until al dente, about 8 minutes. Remove ½ cup cooking water and set aside. Drain pasta in a colander and toss dry.

3. Meanwhile, heat 3 tablespoons olive oil and garlic in a large sauté pan over medium heat. Season shrimp with salt and pepper. Add shrimp to pan and sear, flipping once, until just cooked, about 4 minutes total. Transfer shrimp to a cutting board and chop into bite-size pieces. Discard garlic and reserve drippings in pan.

4. Add shrimp and pan drippings along with cooked pasta and remaining olive oil to bowl with tomatoes. Toss together until noodles are coated in sauce, adding splashes of reserved cooking water as necessary. Season with additional olive oil and salt to taste. Set aside pasta and let flavors meld at least 10 minutes before serving. Serve at room temperature.

Aperol-Citrus Granita

Active Time: 15 minutes Total Time: 3¼ hours (includes freezing) Serves: 4

• 1 cup freshly squeezed orange juice
• 1 cup freshly squeezed grape-fruit juice
• ½ cup Aperol
• ½ cup vanilla sugar or regular sugar
• ¼ cup water
• ¼ teaspoon orange bitters or more to taste
• Finely grated orange zest, for garnish (optional)

1. Place all ingredients in a 9-by-13-inch baking dish and stir until sugar is completely dissolved. Cover dish with plastic wrap and place in freezer. Use a fork to stir mixture every 30 minutes, scraping edges and breaking up any ice chunks, until granita is frozen, about 3 hours total.

2. To serve, scoop granita into chilled serving glasses. Garnish with orange zest, if desired.