Thai Basil & Black Pepper Linguine with Grilled Shrimp
Chef Dontrell Ham
South City Kitchen
All pasta dishes don’t have to be Italian. In fact, legend has it that Marco Polo brought pasta to Italy from China, and Asian countries have a large and varied repertoire of noodle dishes. Chef Dontrell Ham of South City Kitchen gives linguine a Thai accent, using a value-added puree that delivers complex flavor. More mainstream linguine is used instead of Asian noodles, and the dish is rounded out with marinated shrimp and vegetables.
4 oz. Thai basil and black pepper puree blend, thawed
4 cups fish stock
2 oz. shallots, julienne
2 oz. red bell pepper, julienne
6 oz. artichokes, julienne
1 tbsp. chopped garlic
1 tbsp. fresh basil leaves
4 oz. butter
1 lb. linguine, cooked al dente
16 large shrimp, peeled, deveined, tail on
2 oz. canola oil
¼ tbsp. minced garlic
Grated zest of ½ lemon
Salt and pepper, to taste
1. In large bowl, combine puree and fish stock; let stand for flavors to blend. In large saute pan over medium heat, heat a thin film of canola oil. Add shallots and red pepper; cook 3 minutes
2. Stir in artichokes and garlic; cook 2 minutes longer. Add basil and puree mixture; bring to a low boil. Reduce heat to medium-low and keep warm.
3. Meanwhile, in bowl, combine shrimp with oil, garlic, lemon zest and salt and pepper to taste. Preheat grill or grill pan. Grill shrimp 3 to 4 minutes on each side.
4. Remove saute pan from heat; stir in butter until completely melted. Add pasta; toss well and top with shrimp. Serve immediately.
Photo courtesy of Perfect Puree of Napa Valley