Lemon Shrimp Pesto Pasta

Preparation Time:

10 min

Cooking Time:

5 min

Portion(s):

5 servings

Category:With Seafood

Made with

Casarecce

Bouillon for Pasta

Vegetable Bouillon Powder

Al Pesto

Ingredients

1 pack Mitsides Casarecce
2 cubes Mitsides Bouillon for Pasta
2 Tbsp Olive oil
50g salted butter
1 shallot, chopped
4 garlic cloves, chopped
Kernels of 3 corns on the cob
2 Tbsp fresh thyme leaves
½ tsp cayenne pepper
1 tsp Mitsides Vegetable Powder
Salt & pepper
⅓ tsp chili flakes
Some raw shrimps, peeled and deveined
½ cup dry white wine
Juice of 1 lemon
¼ cup Mitsides Al Pesto sauce

Method

In a large pan with boiling water, add the bouillon cubes. Once dissolved, add the casarecce pasta and cook following pack instructions until al dente.

Meanwhile, heat a small frying pan and melt the butter. Then add the garlic and shallots. Once the shallots are tender add the corn kernels, vegetable powder, thyme, chili flakes and cayenne pepper and season with salt and pepper. Cook for 3-4 mins until the butter goes brown. Stir in the shrimps, wine, lemon juice and bring to a boil. Stir in the pesto sauce. Then add the pasta, stir again and serve.