- 150 gram shrimps
- 2 tablespoons red pesto
- 1 onion
- 4 – 5 garlic cloves
- handful of cherry tomatoes
- 1 lemon
- 150 – 200 gram pasta of your choice, we’ve used fusilli pasta
- dash of olive oil
- pepper and salt to taste
- optional: parsley for garnish
Kitchen equipment needed
- cutting board & chef’s knife
- paper kitchen towels
Preparation — 10 minutes
Fill a pan with water and bring to a boil. If you’re using frozen shrimps, it’s best to thaw them first. Peel them if needed and pat them dry using paper kitchen towels. Peel and finely chop the onion and garlic cloves. Rinse a handful of cherry tomatoes and chop them into halves.
Finishing the shrimp pasta — 15 minutes
Cook the pasta according to the package, until they’re al dente. Heat a dash of olive oil or sunflower oil in a skillet and sauté the onion and garlic for a few minutes. Add the shrimps as soon as the onion and garlic are a bit glossy. Cook for another 5 minutes and stir well. Add 2 tablespoons red pesto and a bit of lemon juice.
Stir well and season with pepper and salt. Be careful with the salt, because some kinds of pesto can be quite salty already.
Add the cherry tomatoes and cook a bit more. Drain the pasta and serve with the shrimps. Garnish with fresh parsley if you like, enjoy!