Hello everyone! Here is another recipe I made during the weekend. It is pesto pasta with shrimp! This recipe is very easy to make, so let's get started!
Since I have a basil plant at home and it is growing so well, I do not want to waste the leaves, as basil can be quite expensive when you buy it at the market or grocery stores. It is still not a very common herb that can be found in local markets so I made sure I planted one so I can always have basil leaves to use when I need them.
For the pesto sauce, you would need:
a big handful of basil leaves (you can also use spinach)
a handful of pine nuts ( you can substitute it with cashews, peanuts or any kind of nuts)
1/4 cup grated Parmesan cheese
3-4 cloves of garlic
salt and pepper to taste
around 3-5 tablespoons olive oil
For the pasta:
250 g penne pasta (or half of one pack)
1/4 kilo medium sized shrimps, peeled
salt and pepper to taste
parmesan cheese
2 tbsp butter
2-3 cloves garlic, chopped
Wash the basil, and make sure you pat them dry so as not to have any water left. Put everything in a blender. What I do is put the olive oil first to blend easier. If the leaves do not get blended easily, you may add more olive oil. Keep repeating the process until everything is well blended.
You only add the salt and pepper at the very end, just to taste. The consistency should be a paste, like this. This can keep in the fridge for a few days or even longer in the freezer. You can pack it in small containers and just thaw what you will need. Now let's get cooking.
Heat a pot with water for the pasta and cook while you are preparing the sauce. While the pasta is cooking, the sauce can be prepared simultaneously.
Heat up the butter in medium fire. Add the garlic when it is melted.
After the garlic is cooked, add around 2-3 tablespoons of the pesto sauce. Stir and let the flavors mix together, around 2 minutes.
Add the peeled shrimps, stirring and mixing well. It is important not to overcook the shripms, as they get a rubbery texture when overcooked. Add a pinch of salt and pepper to taste.
I say they are done when they turn pink, as you will still stir in your pasta. Your kitchen should be filled with the aroma of basil being cooked.
Drain your pasta and add it to the pan. You can choose any type of pasta, I just want to use penne this time.
You can turn off the heat once the pasta is all covered with the sauce.
Put it on a plate and sprinkle freshly grated Parmesan cheese on top. Bon appetit! For more recipes, you can go to this page.
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