Recipe courtesy of Chef Bren Ankrum – Culinary Editor and
Donna Hargrove D.O., FACOG- Nutrition Editor
So, last night we arrived home after a long day which failed to include either of us journeying to the grocery. Opps! Oh well, we were both too tired to venture out again so we decided to do a version of “Chopped”. When in doubt go Italian! We found some frozen shrimp, leftover roasted green and red chilies, pineapple, some dry linguine, some goat cheese and some hard Italian cheese, and garlic. From the container garden we harvested tomatoes, cucumber, basil and red and green lettuce.
What to cook? Well, to me, this seemed pretty easy with a little prep and a glass of wine to steady the nerves frayed by the day’s activities. Butter sautéed shrimp in a basil, sundried tomato paste, roasted red chile and garlic pesto with grated Italian cheese accompanied by a garden fresh salad with roasted green chile vinaigrette and goat cheese seemed like good fare.
We tossed a coin. Donna got salad and I got the entrée.
Toss in the glass of wine and …..
Equipment/ utensils required:
Chef’s knife, cutting board, sauté pan, large stock pot and food processor.
8 large shrimp, shells and veins removed with tail left on
1 hand full of dried linguine
3 cups fresh basil
6 cloves garlic
½ a roasted red pepper
3 tbsp. sundried tomato paste
1 tbsp. black pepper
1/8 tsp. sea salt
2 tbsp. unsalted butter
3/4 cup olive oil
2 cup greens
2 radishes cut in half
½ cup pineapple chunks
2 medium salad tomatoes, sliced thinly
1 small cucumber, peeled and cut into thin medallions
6 pitted while jumbo black olives
¼ cup chopped roasted green chilies
4 cloves poached garlic
1 tsp. black pepper
Pinch of sea salt
- Make the dressing while you bring up a couple of quarts of water to boil for the pasta. Combine one cup of the basil, the poached garlic and green chilies in the food processor. Then add ½ the oil and puree. Place in a small bowl and set aside.
- Make the pesto next by adding the remaining basil and fresh garlic cloves to the food processor and chop fine. Next add the other ½ the oil, the red pepper and the sundried tomato paste and just lightly pulse to mix.
- As the pasta approaches al dente heat the sauté pan to medium, add the butter, and when melted, add the shrimp and toss briefly to coat each shrimp well, add the pesto mix and sauté until the shrimp have turned just pink.
- Place nests of pasta on each plate, four shrimp, and half the pesto mix on top. Grate fresh hard cheese and garnish with a little chiffonade of fresh basil.
- Hopefully you’re doing this with a partner and about now they should have the salad assembled with all the fresh ingredients dressed and ready to serve.
Makes two servings.
Nutritional Information per serving:
Calories 1113, Fat 91.6 gm, Cholesterol 257 mg, Sodium 616 mg, Carbohydrates 46.2 gm, Protein 33.1 gm.