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!
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