Shrimp Pesto Pasta with Cherry Tomatoes and Spinach

Gamber pesto paste is a quick and tasty dinner ready in just 30 minutes.

Gamber pesto paste with cherry tomatoes and sweet and spicy spinach is a flexion for the week.

The pointed spaghetti threads tangled with perfectly shaped shrimp, dried spinach and jamys cherry tomatoes cooked until they soften. Basil pesto, homemade or purchased in the shop, if combined with a ladle of pasta water, it frozen everything in a green garlic sauce.

This is a custodian: fast, incisive and elegant enough to make a Tuesday special.

What’s in the prawn pesto pasta?

This pasta is built on simple ingredients that bring fresh and bold flavor with very little effort. Here’s what you will need:

• Shrimp They are fleshy, sweet and fast to cook. I like to buy larger shrimp-jumbo (21-25), so I can jump without worrying about cooking them too much. I always buy frozen shrimp and then I clash them in the refrigerator during the night.
• Kosher and freshly ground black pepper salt: Most of the dressing in this recipe comes from the pesto itself, but I still recommend condemning both the prawns and the pasta cooking water!
• Baking soda It is my secret ingredient to produce ultra-ten and shooting shrimp. Only a pinch slightly increases the pH of the prawns, which helps them to remain fat and juicy while cooking. Try it also in shrimp air fryer!
• Spaghetti: Sue to spaghetti threads bind this dish together. The good quality bronze duties is held on the sauce magnificently, so I always choose it when you supply my pantry with the pasta.
• Extra virgin olive oil It is the key to jumping prawns. Let him heat until shiny in the pan before adding the prawns for the best and burned flavor. Despite what you may have heard, it’s okay in extra virgin olive oil. We made a deep immersion in the scientific literature to be sure!
• Garlic Infuse the oil with flavor. Feel free to add more, if you want, but remember that the pesto also has garlic.
• Cherry tomatoes or grapes Add small pops of juicy sweetness to balance the wealth with the garlic of pesto. Try it with Tomatoes dried in the sun Instead of fresh tomatoes for a richer and more concentrated flavor.
• Basil Pesto It is absolutely the star of this dish. Our recipe of pesto requires before whiten the basil, which helps it to maintain a beautiful bright green color. You can also use the vase pesto and purchased in the store, even if the color may not be so vibrant.
• Crushed chilli It is optional, but gives the plate a delicate football that plays the sweetness of tomatoes and prawns.
• Spinach for children It wraps in hot dough for a little green and a soft and earthy counterpoint to the other flavors. The frozen spinach would also be fine! There is no need to defrost it.
• Parmesan It is salty, rich in nuts and the right thing to tie the entire dish together. Add as much or as much as you want.
• Fresh basil: You will have a lot of basil flavor from the pesto itself, but if you have a basil plant or a deck in a jar on the counter, feel free to snatch some fresh leaves above the top of each finished dish of paste for extra aroma and a nice touch.

How to prepare pesto shrimp pulp

This prawn pesto paste is one of those gems of the week that looks a little elegant but meets in just 30 minutes! With fresh herbs, sweet tomatoes and tender prawns, each bite is full of Mediterranean flavor. Here’s how to do it step by step:

• Season the prawns: In a bowl, he launches 1 pound of jumbo peeled and devoted or jumbo prawns extra with a good pinch each of kosher, black pepper and baking soda. Set aside.
• Boil the pasta: Bring a large pot of well salted water to a boil. Cook 12 ounces of spaghetti until al dente, according to the instructions of the package. Before draining, book 1 cup of amidaceous pasta water, then drain and set the pasta aside (do not rinse).
• Cook the prawns: In a large pan, heat 2 tablespoons of extra virgin olive oil over medium-high heat until it is sparkled. Add the shrimp in a single layer and burns for 1-2 minutes per side, until the pink and opaque. Transfer the prawns cooked to a plate.
• Go up the tomatoes and spinach: In the same pan, reduce the heat to the medium and add the remaining 1 tablespoon of olive oil. Add 2 chopped cloves of garlic and brown for about 30 seconds until they are fragrant, then mix in 1 pint (about 2 1/2 cups) of cherry cherries or tomatoes with a pinch of salt. Cook for 2-3 minutes until the tomatoes begin to soften and release their juices. Add 3 cups of spinach for children to the pan and mix until it appeared. If you wish, sprinkle in 1/4 teaspoon of chilli pepper for a little fire.
• Combine everything: Return the prawns and the pasta cooked to the pan. Add 3/4 cup of basil pesto and a splash of reserved pasta water (it starts with 1/4 cup), then mix gently to combine. Add more pasta water if necessary until the sauce is uniformly cover the pasta.
• Finish and serve: Taste and regulate the dressing with salt and pepper if necessary. Transfer to dishes or a serving bowl and top with grated Parmesan and teaulted fresh basil leaves, if you wish.

What to serve with prawns and pesto paste?

This is a dinner that doesn’t need much! This pasta is rich and satisfactory alone, but some simple additions can transform it into a complete meal that seems intentional and summer. Since the pasta brings a bold flavor, of Herby and a little wealth from the pesto, it is better combined on the sides that are light, sharp and bright.

If I need this to friends for a summer dinner, I would start with an Aperol Spritz or a spritz limoncello and I would combine it with a salad of smoky grilled courgettes or rough asparagus with lemon and garlic. After dinner, a solar limoncello cake would be such a beautiful way to close in the evening.

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