 | Thai Basil & Black Pepper Linguine with Grilled Shrimp4 portions Dontrell Ham / Chef, Hi Life Restaurant |
| • | 4 oz. The Perfect Purée Thai Basil & Black Pepper blend, thawed |
| • | 1 lb. cooked linguine |
| • | 4 cups fish stock |
| • | 2 oz. shallots, julienne |
| • | 2 oz. red bell pepper, julienne |
| • | 6 oz. artichokes, julienne |
| • | 1 tbsp. garlic |
| • | 1 tbsp. fresh basil |
| • | 4 oz. butter |
| • | 16 ea. 16/20 shrimp (peeled, deveined, tail on) |
| Shrimp marinade: | |
| • | 2 oz. canola oil |
| • | 1/4 tbsp. garlic |
| • | Zest of 1/2 lemon |
| • | Salt/pepper to taste |
| Method: | |
| 1. | Mix fish stock and Thai Basil & Black Pepper blend together and let sit. In a sauté pan on medium heat, add shallots and red bell pepper, cook for 3 minutes. |
| 2. | Add garlic and artichokes; cook for an additional 2 minutes. |
| 3. | Add fresh basil and stock. Bring to a slow boil, then turn heat down to medium-low. |
| 4. | Remove pan from heat and stir in butter until completely melted. |
| 5. | Add pasta and toss, and then top with shrimp. |
| 6. | To grill shrimp, cook 3-4 minutes on each side. |