Spaghetti with Pesto and Shrimp

Spaghetti with Genovese pesto is an Italian classic. This time, weve upgraded the recipe by adding sautéed shrimp to make the dish even more delicious and refined.

Details

Preparation Time: 15 minutes
Cooking Time: 12 minutes
Difficulty: 1
Spiciness: 0
Number of Servings: 4

Ingredients

400 g Pasta, Macaroni
2 spoons Oil, olive
400 g Fish, shrimp
2 pinch Salt, table
1 pinch Spices, pepper, black
4 spoon Pine nuts

Steps

Peel the shrimp tails. If necessary, clean the peeled tails (remove the main vein). Then rinse them and dry with paper towels.
Place a pot with a larger amount of water for cooking the pasta on the stove. Add salt before the water boils. Add the spaghetti to the boiling water and cook for the time indicated on the package. Just before draining the cooked pasta, reserve 3 to 4 tablespoons of the cooking liquid.
Heat olive oil in a large pan. Add the shrimp tails and sauté them for 3 to 4 minutes, stirring occasionally, until they turn a nice orange-red color. Lightly season the shrimp with pepper and salt while sautéing.
Once the shrimp are sautéed, remove the pan from the heat and add the drained spaghetti, Genovese pesto, and the reserved cooking liquid. Mix everything well so that the spaghetti and shrimp are evenly coated with the pesto. Serve the prepared pasta on plates and enjoy.

Nutrition Information (Per 100g)

Calories: 270.64 kcal
Fat: 8.39 g
- Saturated Fat: 0.99 g
Carbohydrates: 34.44 g
- Sugars: 0.88 g
Protein: 12.36 g
Fiber: 2.21 g

Advice

Genovese pesto can be replaced with parsley pesto or gremolata. When cooking pasta, follow the rule of using 1 liter of water for every 100 grams of pasta. Add 10 to 12 grams of salt per liter of water.