The warm flavors of the Southeastern French coast come together in this pasta to create nothing less than a miracle.  van Gogh, Matisse, Picasso, Cezanne, and many other artists have been inspired by the beauty, the climate, and no doubt, the food of this magical place.

I wanted to capture that flavor in a pasta dish.  Something bold and bright, intense and flavorful seemed to be calling to me like the Sirens but I was not sure how I wanted to put it all together until I went to the grocer and found large shrimp on sale.  Perfect!

This dish almost screams for a good baguette to soak up all the sauce, and a crisp romaine salad to add crunch to the meal.

This is my entry for This week’s Presto Pasta is hosted by Katie at  One Little Corner of the World. If you want to participate in Presto Pasta Night 109 then follow these   guidelines .  Many thanks to Ruth, of Once Upon A Feast, who created PPN and keeps it going smoothly.

Shrimp and Pasta Provencal

• 1 bunch fresh basil, chopped
• Olive oil
• 1 large can Muir Glen Fire Roasted tomatoes
• 1 onion, chopped
• 2 cloves garlic, chopped
• 4 stalks celery, chopped
• 1 Yellow Bell Pepper, chopped
• 1 teaspoon dried hot red pepper flakes, more or less to taste
• 1 jar pitted Kalamata olives, drained and brine set aside
• 1 /4 cup red wine
• 1 1/2 lbs large or jumbo shrimp, deveined but shells on
• 1 lb whole wheat fettuccine

Saute the garlic, onion, pepper, and celery in the olive oil until vegetables are tender and onion is transparent.  Remove from pan and set aside. Add the shrimp and saute until the shrimp begins to turn color.  Remove from pan and set aside to cool.

Deglaze the pan with the wine and add the tomatoes, red pepper, and olives.  Bring to a simmer and cover.

Bring pot of salted  water to a boil and add fettucine.  Cook until a la dente.  Drain.

Remove the shells from the shrimp and add to the sauce.  Continue to simmer until shrimp is done, just a few more minutes.  Stir in the basil.  Serve over the fettucine, garnished with shaved parmesan cheese.

Serves 6 or so

Rosemary is easy to grow and the taste is always incredible. You can put sprigs of it in the bottom of your smoker, use the stems as skewers on the grill, anything to get that great rosemary flavor into your food. Potatoes take rosemary extremely well. The flavor ends up full and rich, perfect with all kinds of meats. Normally you will see recipes for roast rosemary potatoes, and they are delicious but they take time.

These potatoes are delicious and fast. Always a nice combination, right?

Easy Rosemary Potatoes

• 1/4-cup organic extra virgin olive oil
• 3 elephant garlic cloves, minced
• 1 small onion, chopped
• 6 large yukon gold potatoes, peeled and cut into pieces
• 3 sprigs of fresh rosemary, or more. Remove leaves and reserve stems. You will use both.
• Salt and pepper to taste

Boil the potatoes in salted water with the rosemary stems until almost done.  Drain.  Throw away stems.

In a frying pan heat the olive oil, garlic, onion, and rosemary.  Saute carefully until the onion is soft. Do not let it brown.  Add the potatoes and saute until the potatoes are done, about five minutes.

Season to taste and serve.

Serves 6

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