{"id":710,"date":"2009-08-05T11:16:56","date_gmt":"2009-08-05T15:16:56","guid":{"rendered":"http:\/\/cajunchefryan.rymocs.com\/blog2\/?p=710"},"modified":"2010-03-15T13:26:19","modified_gmt":"2010-03-15T17:26:19","slug":"shrimp-pasta-pesto-alfredo","status":"publish","type":"post","link":"http:\/\/cajunchefryan.rymocs.com\/blog2\/recipes\/shrimp-pasta-pesto-alfredo\/","title":{"rendered":"Shrimp and Pasta Pesto Alfredo"},"content":{"rendered":"

\"Shrimp This is an adaptation of an appetizer that was very popular at the Columns Hotel during the time of Chef Chris Canan and Chef Brian Coats under the Michael\u2019s Management tenure in the 1984 to 1986 period. The appetizer menu item was listed as Shrimp and Pesto Alfredo \u2013 Shrimp, Basil, Garlic, Cream and Fettucine<\/a><\/em><\/strong> $4.25<\/strong><\/em><\/a>.<\/strong><\/em> (PDF – Click link to view Columns Hotel menu)<\/span> The pesto was prepared in advance but was made just about every 2 to 4 days, and the shrimp and pesto pasta dish was prepared to order on the lunch and dinner menu at the saut\u00e9 station.<\/p>\n

\"Plated At the restaurant as orders came into the kitchen a small 6-inch saut\u00e9 pan was put on the fire with a small amount of clarified butter and heated up then 4 to 6 ounces of small peeled and deveined (P&D) shrimp were added with a touch of salt and white pepper mixture. The shrimp were saut\u00e9ed just a minute or so then a tablespoon of pesto and about a cup of heavy cream were added along with about a quarter cup of fresh grated parmesan cheese. This was all stirred up well and allowed to simmer until the cream thickened up a bit. Then the pre-cooked fettuccini was tossed in and heated through, once plated more fresh grated parmesan cheese was sprinkled on top and the dish was garnished with fresh basil. This dish sold like hot cakes and many would order a double portion as an entr\u00e9e.<\/p>\n

Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I\u2019ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce. In this recipe the fettuccini has been replaced with Rotini and the shrimp are a 21-30 count size, however, any of your favorite pasta and any size shrimp work well for this dish, just ensure to adjust the cooking times for your particular pasta and sized shrimp.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Ingredients<\/td>\n<\/tr>\n
1<\/td>\nQuart<\/td>\nHeavy cream (or milk thickened with cornstarch slurry)<\/td>\n<\/tr>\n
Pinch<\/td>\nNutmeg<\/td>\n<\/tr>\n
\u00bd<\/td>\nLb.<\/td>\nParmesan cheese, shredded<\/td>\n<\/tr>\n
\u00bc<\/td>\nCup<\/td>\nBasil Pesto<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nChicken base<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nWorcestershire sauce<\/td>\n<\/tr>\n
\u00bd<\/td>\nTbsp<\/td>\nOlive oil<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nShrimp, peeled and de-veined (P&D), any size<\/td>\n<\/tr>\n
1<\/td>\nLb.<\/td>\nRotini, cooked and drained<\/td>\n<\/tr>\n
To taste<\/td>\nSalt and white pepper<\/td>\n<\/tr>\n
<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n\n\n\n\n\n\n\n
Procedure Steps<\/td>\n<\/tr>\n
1.<\/td>\nHeat heavy cream in a large sauce pan and allow to simmer until thickened. Whisk often to prevent boiling over. Or, for a low fat and lower calorie preparation use milk and bring to a simmer and thicken with cornstarch slurry.<\/td>\n<\/tr>\n
2.<\/td>\nOver medium low heat add the nutmeg and parmesan cheese and fold in to mix well.<\/td>\n<\/tr>\n
3.<\/td>\nAdd the basil pesto, chicken base, and Worcestershire sauce mixing evenly into the sauce and continue simmering over a low heat.<\/td>\n<\/tr>\n
4.<\/td>\nAdd the olive oil to a large saut\u00e9 pan over a high heat. Add the P&D shrimp and saut\u00e9 until they are pink, then add the sauce and fold in the pasta to heat through. Then season to taste with salt and white pepper.<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n","protected":false},"excerpt":{"rendered":"

Following in the basil and pesto series and utilizing some of the fresh basil from our front yard herb garden, this recipe makes enough for 6 to 8 servings and I\u2019ve also added some extra flavoring ingredients with the addition of a touch of chicken base and some Worcestershire sauce.<\/p>\n","protected":false},"author":3,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"footnotes":""},"categories":[53,13,47,201,11,16,17],"tags":[202,2093,200,154,39],"aioseo_notices":[],"aioseo_head":"\n\t\t\n\t\n\t\n\t\n\t\n\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t\n\t\t