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| Sautéed Rock Shrimp with Linguine
8 ounces of fresh linguine
12 ounces of Rock shrimp or scallops
2 tablespoons of Extra virgin olive oil
3 Cloves garlic, (sliced)
2 tablespoons of Sun dried tomatoes, sliced
2 tablespoons of Tomato concasse, diced
1 tablespoon of Julienne of basil
1 tablespoon of chopped parsley
4 ounces of Chicken or vegetable stock
2 tablespoons of butter
Salt
Pepper
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Cook pasta al dente and chill. Sauté rock shrimp for 2 minutes in olive oil. Add garlic, sun dried tomatoes, tomato concasse, basil, parsley and sauté for additional three minutes. Add pasta to sauté? pan and add stock and butter. Bring to a boil. Salt and pepper to taste. Serves 4. NOTES : Courtesy of Chef Paul Murphy from The Terrace at The Ritz-Carlton, San Francisco Posted to MC-Recipe Digest by Pepper <pak@datasync.com> on Apr 07, 1998
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