Men Who Cook

(WTNH) - Linguine Basil Pesto Shrimp Linguine
Ingredients:

2 cups fresh basil leaves, packed
1/2 cup freshly grated Parmesan-Reggiano or Romano cheese
1/2 cup extra virgin olive oil
1/3 cup pine nuts or walnuts
3 medium sized garlic cloves, minced
Salt and freshly ground black pepper to taste
½ package linguine (1/2 pound)
1 pound uncooked shrimp (frozen or live), de-veined and de-shelled
½ cup sweet & sour sauce (or Chinese General Tso’s sauce)
Special equipment needed: Food processor

Method

Bring water to boil and cook linguine until al dente. Drain and set aside. Combine the basil with the pine nuts, pulse a few times in a food processor. (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first before adding the basil.) Add the garlic, pulse a few times more. Slowly add the olive oil in a constant stream while the food processor is on. Stop to scrape down the sides of the food processor with a rubber spatula. Add the grated cheese and pulse again until blended. Add a pinch of salt and freshly ground black pepper to taste. In an oiled pan, combine shrimp and sweet & sour sauce. Toss shrimp on high heat until cooked. Mix pesto sauce, linguine and shrimp in a large serving pasta dish or bowl and serve.

Men Who Cook is the largest annual fundraising event for the Women & Family Life Center and ensures the continuity of its programs for women and families living on the shoreline.

Men Who Cook
Saturday, November 13, 2010
The Owenego Inn, Branford