Shrimp Pesto Linguini

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Story Published: Nov 16, 2006 at 10:55 AM MST

Story Updated: Nov 16, 2006 at 10:55 AM MST

By Idaho Falls - The Bistro Off Broadway

Ingredients

Pesto Sauce
1/2 C Fresh basil leaves, tightly packed
1 Clove garlic
Pinch Kosher Salt (to taste)
1 Tbls. pine nuts
1/4 C Olive Oil
2 Tbls. freshly grated parmesan cheese

Shrimp Scampi
1/4 Lb. Butter
1/4 C White wine
1 Clove minced garlic
1/2 Tsp. Minced shallots
Pinch kosher
Pinch course ground pepper
Raw, peeled and de-veined shrimp

Alfredo Sauce
1 C Heavy cream
1/4 lb. Cold butter
1/2 C. Shredded Parmesan

Directions

Pesto Sauce
Place basil, garlic, salt, and pine nuts in blender or food processor. Whirl until finely chopped. With motor running, drizzle in olive oil. Scrape side periodically to make sure all solids are mixed. Blend until smooth. Add cheese and pulse to blend well.
Note: Use only extra-virgin olive oil, do not substitute with vegetable or peanut oil. Sauce can be thinned by adding a little of the pasta cooking water.

Shrimp Scampi
Melt butter in saute pan. Add garlic, shallots, salt and pepper. Add wine and reduce by 1/2. Add shrimp and cook until pink, turning once.

Alfredo Sauce
Heat cream to simmer. Add cold butter. Stir until melted. Add cheese. Stir until emulsified.

Combining for the finished dish
Remove the shrimp from the scampi sauce and set aside. Add pesto sauce and slowly add alfredo sauce. Toss in linguini. Serve with shrimp on top that was set aside. Garnish with parmesan and parsley. Enjoy!

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