Sauteed rock shrimp with linguine

Yield: 1 Servings

Measure Ingredient
8 ounces Fresh linguine
12 ounces Rock shrimp or scallops
2 tablespoons Extra virgin olive oil
3 \N 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
\N \N Salt
\N \N Pepper

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

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