Pesto Linguine with Shrimp and Vegetables

(In our house this feeds four with leftovers. It probably is perfect for a group of six adults if salad precedes the main course. You can also make this recipe with chicken.)

1 - package of linguine
4 - tablespoons of olive oil
4 - cloves of garlic (minced)
1 - pound of fresh shrimp (shelled and de-veined, 36-40 count)
1 - bunch of scallions (cut off roots, mince)
8 - oz. of fresh mushrooms (chopped)
10 - baby carrots (thinly sliced lengthwise)
1 - head of broccoli (flowerets only)
1 - small zucchini (chop off end/stem. Cut in half lengthwise and thinly slice)
1 - sweet (red) pepper (chop off stem and seed. Thinly slice lengthwise)
1 - small jar of marinated artichoke hearts (drain and quarter)
1 - package commercial pesto mix (McCormick and Knorr's are two)

Prepare pesto mix according to instructions. Set aside

Bring a large pot of water to boil. Cook the linguine according to instructions (DO NOT RINSE WITH COLD WATER!).

Pour pesto over linguine and stir until it is thoroughly covered. Keep warm.

In a large non-stick skillet (or wok), sauté shrimp for three-four minutes at medium high heat with two tablespoons of the olive oil and two cloves of the garlic (reserve remaining olive oil to sauté vegetables).

In another large skillet (or wok), sauté scallions and remaining garlic for two minutes in remaining olive oil. Add the fresh vegetables and marinated artichoke hearts. Cook until vegetables are crisp tender (about 7-9) minutes.

In a large mixing bowl, combine the linguine with the shrimp and vegetables. Serve in large pasta bowls. Accompany with fresh Italian bread or focacia.

NOTE: You can boil the pasta while you sauté the shrimp and vegetables. This will ensure all the ingredients are warm when combined.

Recipe courtesy of your friends at WFHR AM 1320

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