Tag: Italian Recipe

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
  • ½ lemon, juiced
  • 1 tbsp extra virgin olive oil
  • 1 clove garlic, minced or chopped finely
  • 2 tbsp grated parmesan cheese


    Fresh Pesto Recipe


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


    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.



    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. 🙂

Sausage Balls Minestrone

sausagemeat balls

sausage meat balls

Sausage Balls Minestrone

Chill in the air, some hearty soup can only be a good thing, especially when they are scrumptiously delicious.

We have got an Italian recipe that is a total winner to whet the appetite, perfect for the autumn weather.


350g pork sausage meat

1 tbsp olive oil

1 large onion, finely chopped

2 celery sticks, topped and tailed and finely chopped

1 medium fennel bulb, finely chopped

1 medium carrot, finely chopped

2 ½ pints chicken stock (4 chicken cubes dissolved in hot water)

175g macaroni

200g peas

a bunch of parley, roughly chopped

salt & pepper to taste

Freshly grated Parmesan cheese, to serve


Shaped the sausage meat into balls.

Heat a large frying pan, add the oil and and fry the sausage balls until golden brown on all sides.

Remove the sausage balls from the pan and set aside.

Using the same pan over a medium heat, fry the onion, celery, fennel and carrot for 10 minutes of until they’ve softened.

Add the chicken stock and bring to a boil.  Add the macaroni and cook until al dente.

Return the sausage balls to the pan and simmer for at least 5 minutes.

Add the peas.

Season with salt and pepper according to taste.

Serve topped with parley and a generous dusting of freshly grated  Parmesan cheese.

Enjoy with some crusty bread.