Veal And Shrimp Basilica - cooking recipe

Ingredients

1 1/4 lb. veal medallions, pounded
12 pieces jumbo shrimp, peeled and deveined
2 oz. basil pesto
4 oz. white wine
4 oz. butter
1 lb. angel hair pasta

Preparation

Cook angel hair pasta al dente; dust veal medallions in flour. Butterfly shrimp individually.
Saute veal medallions and shrimp with butter and basil in a large skillet until veal is browned, turning as needed.
Drain butter from pan; add white wine.
Simmer until shrimp is white and firm.
Serve over angel hair.
You may substitute chicken breast for the veal.