Pasta with shrimp and pesto

Seafood is widespread in Italy. They are fresh and tasty there. It is not surprising that locals traditionally add them to almost all dishes - risotto, pizza and, of course, pasta. And their favorite sauce is Pesto.

1. Calories
   64,05 kcal
2. Protein
   3,37 gram
3. Fat
   3,61 gram
4. Carbohydrates
   4,34 gram
5. ~ Time
   30 Min
6. Pepper
7. Complexity

Products per 2 serving:

1. Royal shrimp

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   10 pcs. = 200 g
2. Paste Fetuchini

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   150 g
3. Water

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   2 l = 2000 g
4. Black pepper peas

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   to taste
5. Basil

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   1 bunch = 80 g
6. Cedar nuts

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   2 tbsp. l. = 20 g
7. Olive oil

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   50 ml = 50 g
8. Garlic

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   2 cloves = 10 g
9. Parmesan

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   4 tbsp. l. = 72 g
10. Salt

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    to taste

Steps:

1. 
   Wash the basil leaves and dry them with a dry towel. Prepare the garlic - peel it and cut it into large slices. If you use lump Parmesan, grate it on a fine grater. Thaw and peel the shrimp. Boil the pasta in salted boiling water until tender. Prepare a chopper or blender, take out 2 pans.
2. 
   Make pesto sauce. Place basil, pine nuts, garlic, olive oil, Parmesan and salt in a blender bowl. Grind until almost puree.
3. 
   Prepare shrimp pasta with pesto sauce. Place the shrimp in a preheated frying pan and fry for 1-2 minutes. Add pasta and pesto to shrimp. Stir and simmer together for 3 minutes. If the sauce is a little thick, add a little water.
4. 
   Serve the dish in portions. Sprinkle the pesto shrimp with a little grated Parmesan.