Shrimp Linguine with Pesto

February 27, 2011

By Chef Will Manson of the Beachhouse Restaurant

Ingredients:

Pink Shrimp  8 ea.
Oil  1 oz
Basil Pesto  2 oz
White Wine  2 oz
Lemon juice  1 oz
Butter  3-4 oz
Linguini  5 oz cooked

Method:

Heat olive oil in sauté pan. Season shrimp and quickly sauté.  Deglaze with white wine and lemon juice.  After shrimp are cooked, toss in pesto and linguini.  Plate and Garnish with diced tomato or julienne vegetables.

Enjoy!

{ 0 comments… add one now }

Previous post:

Next post: