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| LINGUINI WITH SHRIMP AND ROASTED RED PEPPERS |
| Yields: 4-5 servings |
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| Ingredients |
2 T olive oil
1 lb shrimp, medium-size, peeled and deveined
6-8 buds roasted garlic, chopped
1 red pepper, roasted, peeled & sliced
8 oz broccoli florets
1/2 C shrimp stock
2 C heavy cream
1 oz fresh basil, sliced
to taste kosher salt
to taste freshly ground black pepper
4-5 servings linguini, cooked al dente
2 oz butter, unsalted, softened
1 oz Parmesan cheese
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| Ingredients: SHRIMP STOCK |
Yields: 1 cup
shells from 1 lb. of shrimp
3 C water
1 bay leaf
4 black peppercorns
1 green onion, sliced
1 sprig parsley
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| Method |
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In a medium saucepan, heat oil on high heat.
Add shrimp, garlic & peppers. Cook until shrimp are opaque in color (about 2 minutes).
Add shrimp stock, basil, seasoning and heavy cream. Let cook until sauce starts to thicken.
Add butter and Parmesan cheese. Let cook 1 minute.
Serve.
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| Method |
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Place all ingredients into a medium saucepan and bring to a boil.
Reduce heat and simmer until volume is reduced by 2/3.
Strain and reserve liquid for use in shrimp and pasta. |
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