| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Meats | Seafood | 1 | Servings | |
INGREDIENTS
| 8 | oz | Fresh linguine |
| 12 | oz | Rock shrimp or scallops |
| 2 | T | Extra virgin olive oil |
| 3 | Cloves garlic, sliced | |
| 2 | T | Sundried tomatoes, sliced |
| 2 | T | Tomato concasse, diced |
| tomatoes | ||
| 1 | T | Julienne of basil |
| 1 | T | Chopped parsley |
| 4 | oz | Chicken or vegetable stock |
| 2 | T | Butter |
| Salt | ||
| Pepper |
INSTRUCTIONS
Cook pasta al dente and chill. SautÃ. rock shrimp for 2 minutes in olive oil. Add garlic, sundried tomatoes, tomato concasse, basil, parsley and sautÃ. for additional three minutes. Add pasta to sautÃ. 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 <[email protected]> on Apr 07, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 988
Calories From Fat: 237
Total Fat: 26.8g
Cholesterol: 61.1mg
Sodium: 462.7mg
Potassium: 1056.8mg
Carbohydrates: 158.9g
Fiber: 9.3g
Sugar: 6.3g
Protein: 28.8g