Pasta with shrimps and lemon pesto
Fancy a summer party on your plate? This Pasta Fiesta with Prawns and Lemon Pesto is a fresh and flavourful twist on the classic seafood pasta. With a sparkling lemon pesto, crunchy vegetables and juicy prawns, you can quickly put a delicious dish on the table that is not only quick to make, but also puts a smile on everyone's face.
Ingredients
- 200 g pasta (tagliatelle or linguine)
- 200 g large shrimps (cleaned)
- 1 zucchini, thinly sliced
- 1 red pepper, in strips
- 2 cloves garlic, finely chopped
- 1 lemon (juice and zest)
- 50 g fresh basil
- 40 g Parmesan cheese (grated)
- 40 g pine nuts
- 50 ml extra virgin olive oil
- Chili flakes (optional)
Preparation method
- Cook pasta according to package directions. Drain, reserving a cup of cooking water.
- Mix basil, parmesan cheese, pine nuts, garlic, lemon zest and juice with olive oil in a food processor. Season with salt and pepper.
- Heat olive oil in a large pan. Fry the courgette and pepper for 5 minutes. Add chilli flakes if desired.
- Add garlic to vegetables. Cook for 1 minute. Add shrimp and cook until pink and cooked through.
- Add the pasta to the shrimp mixture. Spoon the lemon pesto over it and mix well. Add some cooking liquid if necessary.
- Taste and add more salt, pepper, or lemon juice if needed.
- Divide the pasta over plates. Garnish with extra basil, lemon zest and pine nuts.
