Pasta, Risotto & Rice

Featured Recipe

Thai Basil & Black Pepper Linguine with Grilled Shrimp

Servings: 4 Servings
Source: Chef Dontrell Ham, Hi Life Restaurant
    • 1 lb. Cooked linguine
    • 4 oz. The Perfect Purée Thai Basil & Black Pepper,  thawed
    • 4 cup Fish stock
    • 2 oz. Shallots, julienne
    • 2 oz. Red bell pepper, julienne
    • 6 oz. Artichokes, julienne
    • 1 tbsp. Garlic
    • 1 tbsp. Fresh basil
    • 4 oz. Butter
    • 16 ea. 16/20 shrimp (peeled, deveined, tail on)


Thai basil & Black Pepper Linguine Shrimp Marinade:
    • 2 oz. Canola oil
    • 1/4 tbsp. Garlic
    • Zest of 1/2 lemon
    • Salt & pepper to taste

Method:
1. Mix fish stock and Thai Basil & Black Pepper together and let sit. In a sauté pan on medium heat, add shallots and red bell pepper, cook for 3 minutes. Add garlic and artichokes; cook for an additional 2 minutes. Add fresh basil and stock. Bring to a slow boil, then turn heat down to medium-low. Remove pan from heat and stir in butter until completely melted. Add pasta and toss, and then top with shrimp. To grill shrimp, cook 3-4 minutes on each side.
1. Mix fish stock and Thai Basil & Black Pepper together and let sit. In a sauté pan on medium heat, add shallots and red bell pepper, cook for 3 minutes. Add garlic and artichokes; cook for an additional 2 minutes. Add fresh basil and stock. Bring to a slow boil, then turn heat down to medium-low. Remove pan from heat and stir in butter until completely melted. Add pasta and toss, and then top with shrimp. To grill shrimp, cook 3-4 minutes on each side.

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