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1/3
pound Linguine
8
Extra-large shrimp, shelled, deveined
1
Green pepper; chopped
1
Red bell pepper; chopped
1/2
Lemon, for juice
Olive oil
FOR
PESTO: 1 1/2 Bunches Fresh Basil
1/2
Clove garlic -- halved
1/2
Lemon -- for juice
3
1/2 tablespoons Olive oil
4
teaspoons Fresh Parmesan -- grated
Pepper -- to taste
First prepare pesto: Puree basil, garlic, and lemon
juice in food processor. With machine running, gradually
add olive oil, then pine nuts. Stir in Parmesan and
season to taste with white pepper. Cook linguine until
al dente. Drain in a colander and rinse with cold water.
Chill pasta in large bowl. Add pesto, peppers, and lemon
juice and toss. Transfer to serving plates. Rub shrimp
lightly with olive oil. Thread on a skewer and grill or
broil until pink, about 3 to 5 minutes. Top pasta with 4
shrimp per serving.
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