Sauteed rock shrimp with linguine
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 8 | ounces | Fresh linguine |
| 12 | ounces | Rock shrimp or scallops |
| 2 | tablespoons | Extra virgin olive oil |
| 3 | Cloves garlic; (sliced) | |
| 2 | tablespoons | Sundried tomatoes; (sliced) |
| 2 | tablespoons | Tomato concasse; (diced tomatoes) |
| 1 | tablespoon | Julienne of basil |
| 1 | tablespoon | Chopped parsley |
| 4 | ounces | Chicken or vegetable stock |
| 2 | tablespoons | Butter |
| Salt | ||
| Pepper | ||
Directions
Cook pasta al dente and chill. SautÈ rock shrimp for 2 minutes in olive oil. Add garlic, sundried tomatoes, tomato concasse, basil, parsley and sautÈ for additional three minutes. Add pasta to sautÈ pan and add stock and butter. Bring to a boil. Salt and pepper to taste.
Serves 4.
NOTES : Courtesy of Chef Paul Murphy from The Terrace at The Ritz-Carlton, San Francisco
Posted to MC-Recipe Digest by Pepper <pak@...> on Apr 07, 1998