Linguine with pesto of sun-dried tomatoes, almonds and shrimps

25'
Preparation
10'
Cooking time
Difficulty


Suggested wine pairing: Colli di Luni, bianco

 

Ingredients
1 jar of sundried tomatoes in oil
50 grams of toasted almonds
3 basil leaves
A sprig of parsley
Fresh shrimps or prawns
Extra virgin olive oil
Linguine Pasta Lensi 320 gr for 4 people

 

Drain the sun-dried tomatoes from the preserving oil and place them into a blender with toasted almonds, a drizzle of olive oil and parsley. Mix at high speed until the mixture gets a creamy consistency with little grains of almonds.
Put the pesto made in a large pan with oil and heat. Clean the shrimp by depriving them of the shell, place them in a dish, cover with film and heat in the microwave for one minute at maximum temperature to bake it to steam and preserve their flavor and texture.
Simultaneously boil water, add salt and then pasta. Drain when pasta is “al dente”.
Stir in the pasta al pesto, add the chopped fresh basil and shrimps.
Enjoy!


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