<strong>Shrimp Linguine - June 10, 2005</strong>
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Shrimp Linguine - June 10, 2005

Chef Larry Walker, Jr. - Hilton, Wichita Airport
"Cooking with KAKE" - Recipe of the Week
Ingredients:

  • 6 oz. Shrimp (51-60 count)

  • 1 Tbsp. Olive Oil

  • 1 tsp. Garlic (chopped)

  • 4 oz. V8 Juice

  • Dash Salt

  • Dash Pepper

  • 2 Tbsp. Pesto

  • 1 oz. Sun-dried Tomato

  • 2 Artichoke Hearts (cut in quarters)

  • 6 oz Linguine, cooked

  • 1 Tbsp. Parsley (chopped)
Directions:

  1. Heat olive oil in skillet.

  2. Add shrimp, garlic and V8 juice with a dash of salt and pepper.

  3. Add pesto, sun-dried tomato and artichokes after shrimp is nearly cooked.

  4. Bring to a boil, add linguine and toss together.

  5. Garnish with chopped parsley.

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