HALF SHELL'S LINGUINI WITH
SHRIMP AND ROASTED RED PEPPERS
Yields: 4-5 servings

2 Tbsp olive oil
1 lb shrimp, medium-size, peeled and deveined
6-8 buds roasted garlic, chopped
1 red pepper, roasted, peeled & sliced
8 oz broccoli florets
1/2 cup shrimp stock
2 cups heavy cream
1 oz fresh basil, sliced
to taste kosher salt
to taste freshly ground black pepper
4 to 5 servings linguini, cooked al dente
2 oz butter, unsalted, softened
1 oz Parmesan cheese

In a medium saucepan, heat oil on high heat. Add shrimp, garlic & peppers. Cook until shrimp are opaque in color (about 2 minutes).

Add shrimp stock, basil, seasoning and heavy cream. Let cook until sauce starts to thicken.

Add butter and Parmesan cheese. Let cook 1 minute. Serve.

SHRIMP STOCK:
Yields: 1 cup
shells from 1 lb. of shrimp
3 cups water
1 bay leaf
4 black peppercorns
1 green onion, sliced
1 sprig parsley

Place all ingredients into a medium saucepan and bring to a boil. Reduce heat and simmer until volume is reduced by 2/3. Strain and reserve liquid for use in shrimp and pasta.