| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | Pasta | 2 | Servings | |
INGREDIENTS
| 1/3 | lb | Linguine |
| 8 | Extra-large shrimp, shelled, deveined | |
| 1 | Green pepper; chopped | |
| 1 | Red bell pepper; chopped | |
| 1/2 | Lemon, for juice | |
| Olive oil | ||
| 1 1/2 | bn | Fresh Basil |
| 1/2 | Clove garlic; halved | |
| 1/2 | Lemon; for juice | |
| 3 1/2 | tb | Olive oil |
| 2 1/2 | tb | Pine nuts; toasted |
| 4 | ts | Fresh Parmesan; grated |
| White pepper; to taste |
INSTRUCTIONS
GARNETT PJXG05A FOR PESTO First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente. Drain in a colander and rinse with cold water. Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving.
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