Yield: 4 Servings

Ingredients:

1/2 lb. Shrimp, large, cooked or raw, cut into medium size chunks

1 oz. Butter

1/2 tsp. Garlic, minced

1/2 tsp. Shallot, minced

1/4 cup Red bell pepper, seeded and diced small

1/4 cup Tomato, diced

1 cup Zucchini and yellow squash diced small

1 tsp. Parsley, minced

1 1/2 lb. Penne pasta, cooked "al dente"

squeeze Fresh lemon

1 cup Chef Larry’s Pesto Sauce (recipe follows)

to season Salt

to season Fresh ground black pepper

to garnish Chives, minced

for service Parmesan cheese, shredded

Method:
Prepare Chef Larry’s Pesto Sauce per recipe, reserve. Melt butter in a large saute pan. Add garlic and shallot, saute briefly do not brown. Add red pepper, tomato and squash, saute until slightly tender. Add shrimp and continue to cook until done.. Reheat pasta by dipping in a pot of simmering water, drain well. Add drained pasta to saute pan. Stir in Chef Larry’s Pesto Sauce, adding enough sauce to coat ingredients. Season with a squeeze of fresh lemon, salt and pepper. Transfer to warm pasta bowls and garnish with minced chives and shredded Parmesan cheese.

Chef Larry's Pesto Sauce

Yield: Approximately 1 cup

Ingredients:

1 tsp. Butter

1/2 tsp. Shallot, minced

1/4 tsp. Garlic, minced

3 – 4 oz. Dry white wine

1/3 cup Chicken stock

1/3 cup Cream

squeeze Fresh lemon juice

1 tbsp. Pesto

to taste Salt

to taste Fresh ground black pepper

Method:
Melt butter in a sauce pan over medium heat. Add shallot and garlic, sauté briefly, do not brown. Deglaze with white wine. Bring to a simmer and reduce liquid by ½. Add stock continue to simmer and again reduce liquid by 1/2. Add cream, reduce until sauce thickens Stir in pesto and season with a squeeze of fresh lemon juice, salt and pepper. Reserve keeping warm until service.