Name: Sauteed Rock Shrimp with Linguine
Ingredients: 8 oz Fresh linguine; 12 oz Rock shrimp or scallops; 2 tb Extra virgin olive oil; 3 Cloves garlic; (sliced); 2 tb Sundried tomatoes; (sliced); 2 tb Tomato concasse; (diced tomatoes); 1 tb Julienne of basil; 1 tb Chopped parsley; 4 oz Chicken or vegetable stock; 2 tb Butter; Salt; Pepper

I also know that there is only one place where that angry, reactive, overwhelmed self can be transformed – the same place that Mary chose – the feet of Jesus… When I get into His presence, the whole world looks different. When I draw close to His heart, I find mercy when I know I deserve judgment; I find forgiveness for all my petty, selfish ways; I find grace for all my inadequacies; I find peace for my troubled heart; I find perspective for my distorted views. In Him, I find an eye in the midst of the storm. Oh the storm around me may not immediately subside; but the storm within me is made calm.

Nancy Leigh DeMoss

CATEGORY	CUISINE	TAG	YIELD
Seafood, Vegetables, Meats		Seafood	1	Servings

INGREDIENTS

8	oz	Fresh linguine
12	oz	Rock shrimp or scallops
2	tb	Extra virgin olive oil
3		Cloves garlic; (sliced)
2	tb	Sundried tomatoes; (sliced)
2	tb	Tomato concasse; (diced tomatoes)
1	tb	Julienne of basil
1	tb	Chopped parsley
4	oz	Chicken or vegetable stock
2	tb	Butter
		Salt
		Pepper

INSTRUCTIONS

Cook pasta al dente and chill. SautÈ rock shrimp for 2 minutes in olive
oil. Add garlic, sundried tomatoes, tomato concasse, basil, parsley and
sautÈ for additional three minutes. Add pasta to sautÈ pan and add stock
and butter. Bring to a boil. Salt and pepper to taste.
Serves 4.
NOTES : Courtesy of Chef Paul Murphy from The Terrace at The Ritz-Carlton,
San Francisco
Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on Apr 07, 1998

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