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Sunday, June 4, 2017

Macaroni Grill Pesto and Garlic Shrimp

2 ounces garlic butter [56 g]
6 shrimp
2 ounces diced red bell peppers [56 g]
1 ounce pine nuts [28 g]
1 ounce white wine [28 ml]
3 ounces pesto [84 g]
2 ounces heavy cream [56 ml]
2 ounces Parmesan cheese [56 g]
6 ounces angel hair pasta [168 g]

Saute shrimp, bell peppers, pine nuts, and white wine until cooked,
approximately 2 to 3 minutes. Add pesto, heavy cream and Parmesan
cheese and cook for 1 minute. Place the cooked pasta in the center
of the plate. Stand the 6 shrimp around the pasta and top with the
garlic/pesto sauce. Garnish pasta with parsley.

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