Pesto Lemon Pasta with Shrimp and Salmon
I had lemon slices, fresh basil and the meyer lemon linguine. I always have pesto in the pantry or fridge - there was shrimp in the freezer and leftover salmon in the fridge. Add garlic and shallots, a little wine - how can this be anything but delicious? In a saute pan: Add 2-3 T of olive oil and heat up the pan. Add about 1/3 cup finely chopped shallots. Let shallots soften and just start to brown - and then add about 2T chopped garlic. Add 1-2 T butter and saute until aromatic. Add in 1.5 T good pesto sauce. Add half a lemon - chopped up with rind etc. The lemon melts into the saute. Add about 1 cup of white wine - I used a Sauvignon Blanc, salt and pepper - and simmer until liquid reduces about half way. Don't dry out the pan. Optional: I added in about a 1/4 cup of chopped sun dried tomatoes and a good pinch of chopped basil (keeping most the basil to garnish after pasta is in serving bowls) Bringing this together requires cooking up the pasta before you add in th...