| 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 |
|
Fresh Basil |
| 1/2 |
|
Clove garlic, halved |
| 1/2 |
|
Lemon, for juice |
| 3 1/2 |
T |
Olive oil |
| 2 1/2 |
T |
Pine nuts, toasted |
| 4 |
t |
Fresh Parmesan, grated |
|
|
White pepper, to taste |
INSTRUCTIONS
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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