There used to be a great restaurant in the Shady Side district of Pittsburgh called Pasta Piatta. Some of the best Pastas that I have eaten in the United States were eaten there. They had a fantastic Linguine and Red Clam Sauce as well as a White Clam Sauce. My favorite was a Linguine with Pesto Sauce and Rock Shrimp.
- 8 Oz Linguine
- 10 Oz of Rock Shrimp
- 2 Roma Tomatoes cored and cut into 1/4 inch pieces
- 4 Oz of Store bought Pesto Sauce
- 1 Medium Onion diced
- 1/4 Stick of Butter
- 1 Tbl Olive Oil for Pan
- 1 Tbl Spoon of Olive Oil for Pasta Water
- 1 Tsp Olive Oil for Roasted Garlic
- 10 Garlic Cloves
- Salt and Pepper to Taste
- 4 Tbl Grated Romano Cheese
Preheat oven to 200 degrees Celsius. Place a large soup or pasta pot on the stove filled three-quarters of the way with water. Add a pinch of salt and 1 Tbl of olive oil and bring to a boil. While waiting for the water to boil prepare your Roasted Garlic. Click here for our recipe on Roasting Garlic.
When the garlic is finished take a saute pan and add the butter, 1 tbl of olive oil, the roasted garlic, and the onion and saute until the onions are translucent. Add your shrimp to the pan and saute. Add some salt and pepper to taste and cook until shrimp are done.
When the pasta is finished drain the water and place pasta in a mixing bowl. Add the pesto sauce to the pasta and toss until all the pasta has a light coating of pesto. Top the pasta with your rock shrimp, and place 2 tbl of grated Romano Cheese over top.