Published March 1, 1995.
It took very little work to turn shrimp into a quick pasta sauce. For our basil and shrimp pasta sauce recipe, we simply sautéed shrimp and then tossed them with pesto (minus the cheese), before tossing with linguine or spaghetti.
This simple but delicious sauce is really nothing more than sautéed shrimp tossed with pesto minus the cheese. Serve it with linguine or other long, thin pasta. Reserve one-half cup of the pasta cooking liquid and drizzle it in as needed when tossing the pasta with the sauce.
Dear Friend,
These days, it’s pretty easy to get free recipes on the Internet. I’m sure a search for “roast chicken recipe” will turn up thousands and thousands. But, as with so much on the web, you should tread lightly if you don’t know the source.
In America’s Test Kitchen, our motto is, “Recipes that Work,” and our mission is to be your trusted source for recipes that work every time you use them. Our test cooks spend their days obsessively testing recipes until they offer consistently great results. As we like to say here, “We make the mistakes so you don’t have to.”
CooksIllustrated.com is the only place you can find not only 20 years' worth of our foolproof recipes, but also objective ratings of cookware, and blind taste tests for hundreds of everyday supermarket ingredients (hey, without the proper ingredients and equipment you can still run into problems — no matter how good the recipe).
Let me make a simple, no-nonsense offer. Try out our website FREE for a 14-Day, No-Hassle Trial Offer. I’m pretty confident that CooksIllustrated.com will quickly become an invaluable resource for everything from quick, weeknight suppers to huge, holiday feasts for family and friends.
Thanks for your consideration,
Christopher Kimball
Founder and Publisher
