I hear a lot those stories where people travel to Italy and eat so much delicious pasta during their trip, that they don`t want to hear or see any pasta for a long time after. I am not one of those people, I simply love love love pasta. And today, less than two days after my trip, I found myself cooking this simple but yet delicious shrimp pasta for lunch. This recipe has been one of my favorites lately and I think it fits perfectly on many different occasions. So if you need some inspiration example for tonight’s dinner, here is an idea for you!
Shrimp pasta with fresh pesto
- 80g whole wheat pasta
- 10 king prawn tails
- 1/3 of a zucchini
- 30 g fresh basil leafs (I used one full pot)
- 3 cloves of garlic
- 10g pine nuts
- 50g grated Parmesan cheese
- 2 tbs of olive oil
START by putting the pasta water to boil. Don`t forgot to add little salt to the water.
WHILE the water is starting to boil, prepare the pesto. Add basil leafs, shelled garlic cloves, pine nuts, grated Parmesan and olive oil to a mixer and make a smooth mix. Add salt if needed.
USE julienne peeler (or example grater or spiral slicer) and make noodles from the zucchini. In this point the pasta water should be boiling so add the pasta to the water.
FRY zucchini noodles in a small amount of olive oil for few minutes. The point is just to make them little softer, not to over cook them.
TAKE the zucchini noodle from the pan when they are soft and add the shrimps to the same pan. Fry few minutes until they are ready.
POUR out the pasta water and mix the pasta with the fresh pesto, zucchini noodles and shrimps. Sprinkle little Parmesan cheese in the top and enjoy!