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Thai Basil & Black Pepper Linguine with Grilled Shrimp

4 portions

Chef Dontrell Ham, Hi Life Restaurant

    • 1 lb. cooked linguine
    • 4 oz. The Perfect Purée Thai Basil & Black Pepper,  thawed
    • 4 cups 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)
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 Beverage Artistry 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.
2. Add garlic and artichokes; cook for an additional 2 minutes.
3. Add fresh basil and stock. Bring to a slow boil, then turn heat down to medium-low.
4. Remove pan from heat and stir in butter until completely melted.
5. Add pasta and toss, and then top with shrimp.
6. To grill shrimp, cook 3-4 minutes on each side.