0 recipes from contoocook and beyond


l/2 stick butter
3 tbsps. olive oil
5 large garlic cloves, minced
l lb. large uncooked shrimp, peeled, deveined, shells reserved
l/2 cup dry white wine
6 tbsps. pesto
l-l/2 cups whipping cream
l cup bottled clam juice
l lb. spinach linguine
l/2 cup grated Parmesan
Melted butter with oil in heavy large skillet over med-high heat. Add garlic; stir 30 seconds. Add shrimp and saute just until cooked through, about 3 mins. Using slotted spoon transfer shrimp to plate. Add reserved shrimp shells to skillet and saute until shells turn pink, about 3 mins. Using slotted spoon, remove shells and discard. Add wine and pesto to skillet; cook l min. Add cream and clam juice and simmer until sauce is reduced to 2 cups, about l5 mins. Cook pasta in large pot until just tender but still firm to bite. Meanwhile add l/2 cup cheese and shrimp to sauce in skillet and simmer just until shrimp are heated through. Stir in a pinch of cayenne pepper. Season with s&p. Remove from heat. Drain pasta. Add to sauce and toss to coat. Serve with additional Parmesan.
Serves 4 Bon Appetit Dec. l994

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