Recipe - Sauteed Rock Shrimp With Linguine

8 ounce Fresh linguine
12 ounce Rock shrimp or scallops
2 tablespoon Extra virgin olive oil
3 Cloves garlic; ( cut or sliced up )
2 tablespoon Sundried tomatoes; ( cut or sliced up )
2 tablespoon Tomato concasse; ( minced
tomatoes)
1 tablespoon Julienne of basil
1 tablespoon Chopped parsley
4 ounce Chicken or vegetable stock
2 tablespoon Butter
Salt
Pepper

Cook pasta al dente and chill. SautÈ rock shrimp for 2 minutes in olive
oil. Add garlic, sundried tomatoes, tomato concasse, basil, parsley and
sautÈ for additional three minutes. Add pasta to sautÈ 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 RitzCarlton,
San Francisco
Posted to MCRecipe Digest by Pepper pak@datasync.com on Apr 07, 1998