Here’s three recipes for one delicious pasta dish.
1/2 gallon lightly salted water
1 lb. fresh linguine
2 Tbsp. clarified butter
1/2 cup onion, minced
1/2 cup red pepper, minced
20 medium shrimp, peeled, deveined and rinsed
1 recipe Pesto Cream (recipe follows)
2 Tbsp. grated Parmesan cheese
8 fresh basil leaves for garnish
In saute pan, heat butter over medium heat. Add onion and red pepper; cook until tender, about 5-7 minutes. Add shrimp and scallops and stir together until cooked through. Add Pesto Cream and heat thoroughly, stirring often.
In large pot, bring lightly salted water to boil. Add linguine and stir several time. When pasta is done, drain and place on large serving platter or in pasta bowl. Pour the shrimp mixture over hot pasta and gently toss. Top with grated Parmesan cheese and garnish with basil leaves.
Pesto Cream
2 cups half-and-half
1 1/2 Tbsp. butter
3 Tbsp. flour
3/4 cup Pesto (recipe follows)
1/2 tsp. salt
In medium saucepan, heat half-and-half over medium heat until a thin skin forms on top .
In separate saucepan, melt 1 1/2 Tbsp. butter. Whisk in flour, stirring constantly for 2 minutes.
Pour hot half-and-half into flour paste and whisk until lightly thickened, smooth and simmering. If cream sauce presents lumps of flour, strain and continue.
Stir in pesto and salt and return to low simmer. Set aside. This sauce can be prepared up to 2 days in advance and refrigerated.
Pesto
2/3 cup fresh basil leaves, firmly packed
1 tsp. fresh garlic, minced
1/3 cup blanched almonds
1/3 cup grated Parmesan cheese
1/4 tsp. salt
1/2 tsp. freshly ground pepper
Place basil leaves, garlic and almonds in bowl of food processor. Process until finely ground.
While the processor is still running, slowly add oil in a steady stream until completely incorporated.
Stop the processor and add the cheese, salt and pepper. Pulse until just blended. Set aside for use.
Yields 1 cup
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