BLOG Recipe: Angel Hair Pasta with Pesto-Garlic Butter
Serves:
4
Chef:
Irv miller
Ingredients:
1-2 lb. Angel Hair Pasta (Capellini)
12 each Jumbo Shrimp, cleaned
2 cups Leftover Grilled Vegetables, medium diced
1lb. Whipped Butter, softened
4Tbsp. Garlic, minced
2tsp. Shallots, minced
1 each Lemon, Juiced
¼ cup Pesto
Kosher Salt
Black Pepper
12 each Jumbo Shrimp, cleaned
2 cups Leftover Grilled Vegetables, medium diced
1lb. Whipped Butter, softened
4Tbsp. Garlic, minced
2tsp. Shallots, minced
1 each Lemon, Juiced
¼ cup Pesto
Kosher Salt
Black Pepper
Instructions:
Pesto Garlic Butter: In a medium mixing bowl combine the minced garlic, shallots and softened whipped butter. Then add the pesto and season with salt and pepper.
Bring 2 quarts of water to a boil for the pasta. Lightly salt the water. Boil the angel hair pasta for 2-3 minutes, until al dente.
In a large mixing bowl, combine cooked pasta with pesto garlic butter and diced leftover vegetables. Toss until coated well. Place onto a serving platter. Grill the shrimp and place on top of the pasta. Serve Immediately. Garnish with fresh basil tops.
Do you have any leftover tips you'd like to share? Please leave a comment and let us know.
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Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com
Atlas Oyster House is a part of the Great Southern Restaurant Group (GSRG) and is a sister restaurant of the Fish House, The Deck Bar, and Jackson's Steakhouse.
For more information on any of our restaurants, please visit www.goodgrits.com