Ingredients
1 pound of large shrimp (deveined)
1 pound linguine
half dozen cloves of fresh garlic
1/4 cup of finely chopped basil
extra virgin olive oil
1/2 cup of fresh asiago cheese
Preparation
While linguine cooks:
In a medium pan add oil, garlic and shrimp. Saute at med-low temp. Add fresh basil. Shrimp are done when they are pinkish in color. The key to this is a lower temp to allow garlic to semi liquify and to not allow shrimp to overcook. Add fresh asiago cheese while in the pan, allow to melt. Pour over hot linguine. Fantastic with a decent white wine.
