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Recipe for :

Shrimp Linguine with Basil and Garlic Butter

This recipes comes from Dancer and Graphic artist Martin James. Martin, who originally comes from New Zealand, is now living with his wife and children in Copenhagen as he is currently principal Dancer with The Royal Danish Ballet. You will be able to find out more about Martin when his Biography page is published.

Being so gifted it seems unfair that Martin should also be talented in the kitchen as well but he has agreed to share some of his recipes with us which is great news.


2 Tablespoons Olive oil
1 pound Shrimp, large, peeled and deveined
2 teaspoons Garlic, minced
3 Tablespoons Basil, fresh, chopped
3 Tablespoons Butter
1/2 pound Linguine, cooked
Grated Asiago cheese

  • Heat the oil in a skillet.
  • Sauté the garlic taking care not to burn garlic.
  • Add the shrimp and cook until just pink.
  • Add the chopped basil.
  • Add the butter and blending together with other ingredients.
  • Toss in the cooked pasta.
  • Garnish with the cheese.

Serves 3 - 4

Martin James