Spaghetti with Shrimp Pesto

Spaghetti in Shrimp Pesto, Photo by Arnold Gamboa

Spaghetti with Shrimp Pesto

 The above photo was taken by Arnold Gamboa, a former child matinee idol of the late 70s in the Philippines.
  • 500g Spaghetti (dried or fresh)
  • ½ lb shrimp/prawn, peeled, deveined and tailed off
  • ¾ – 1 CUP PESTO SAUCE
  • ½ lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced or chopped finely
  • 2 tbsp grated parmesan cheese

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    Fresh Pesto Recipe

    Ingredients

  • 50g pine nuts
  • 80g basil
  • 50g Parmesan
  • 150ml olive oil
  • 2 garlic cloves

    Method

    1. Heat a small frying pan over a low heat. Dry fry the pine nuts until golden.
    2. Put the pine nuts into a food processor together with the remaining ingredients and process until smooth.
    3. Pour the pesto into a jar and cover with a little extra oil, then seal and store in the fridge. It will keep in a fridge for a good couple of weeks.

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    Instructions

    Bring a large pot of water to a boil. Add a pinch of salt and a teaspoon of olive oil and cook spaghetti according to the packet’s instruction.

    No 1 way:  Drain and arrange over a large serving plate as above photo. (then top with the pesto and shrimp)

    No 2 way is to return the pasta back into the pan, adding the pesto and 25g of parmesan. Toss well, then transfer to a serving plate and sprinkle with the rest of the Parmesan. Then arrange cooked shrimps on top.

    Concurrently, heat a saucepan, add the olive oil, minced garlic, shrimp and sprinkle with the lemon juice. Stir until shrimps are opaquely reddish.  This might take about 5 minutes.

    Once shrimp are fully cooked, add the pesto and stir well.  Use as topping for no 1 way.

    Serve immediately.

    PS  No1 or No2 only differs on how you want to present the dish, both taste the same. 🙂



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