Friday, August 17, 2012
Linguini with Garlic Shrimp
This is a variation of one of Chef Curtis Stone's recipes. It's super-fast to throw together, and makes for a very light tasting meal.
It tastes like an expensive dish, that took hours to cook.
1lb. raw, small to medium shrimp- peeled, de-veined and thawed
2Tbl. olive oil
1Tbl. minced garlic
2Tbl. prepared pesto
Prepare pasta according to package directions.
While the pasta is cooking, heat the olive oil in a skillet, add the garlic and shrimp and cook a few minutes, until the shrimp is beginning to turn pink.
Add the pesto, Cook stirring a minute longer. Turn off the burner.
The pasta should be done, by this point, place a colander, over a bowl, and drain the pasta, reserving the cooking liquid.
Return the pasta back to the pan, add the shrimp and sauce.
Toss very quickly, and thoroughly, to coat, adding as much of the reserved liquid as needed, to moisten.
Serve topped with lots of Parmesan cheese. It's great with garlic bread and salad.
We've served this topped with salsa cruda too, really good contrast.