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Sautéed Shrimp with Pesto over Linguine with Garden Fresh Green and Vegetable Salad Dressed with a Roasted Green Chile Vinaigrette

Notes: 

So, last night we arrived home after a long day which failed to include either of us journeying to the grocery. Opps! Oh well, we were both too tired to venture out again so we decided to do a version of “Chopped”. When in doubt go Italian! We found some frozen shrimp, leftover roasted green and red chilies, pineapple, some dry linguine, some goat cheese and some hard Italian cheese, and garlic. From the container garden we harvested tomatoes, cucumber, basil and red and green lettuce.

What to cook? Well, to me, this seemed pretty easy with a little prep and a glass of wine to steady the nerves frayed by the day’s activities. Butter sautéed shrimp in a basil, sundried tomato paste, roasted red chile and garlic pesto with grated Italian cheese accompanied by a garden fresh salad with roasted green chile vinaigrette and goat cheese seemed like good fare.

We tossed a coin. Donna got salad and I got the entrée.

Toss in the glass of wine and …..

Enjoy!

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