Lemon Shrimp Pesto Pasta

Preparation Time:

10 min

Cooking Time:

5 min

Portion(s):

5 servings
Category:With Seafood

Related Video

Made with

[#Beginning of Shooting Data Section]
Image Size:L (8256 x 5504), FX
02-Jun-21 16:29:43.18
Time Zone and Date:UTC+2, DST:ON
Lossless Compressed RAW (12-bit)
Artist:Louca Studios     Tel.0035722450015
Copyright:Louca Photographic Studios Ltd  
Nikon D850
Lens:85mm f/1.8G
Focal Length:85mm
Focus Mode:AF-S
AF-Area Mode:Pinpoint
VR:
AF Fine Tune:OFF
Aperture:f/10
Shutter Speed:1/125s
Exposure Mode:Manual
Exposure Comp.:0EV
Exposure Tuning:
Metering:Matrix
ISO Sensitivity:ISO 100
Device:
White Balance:Preset manual d-3, 0, 0
Color Space:Adobe RGB
High ISO NR:OFF
Long Exposure NR:OFF
Active D-Lighting:OFF
Vignette Control:Normal
Auto Distortion Control:ON
Picture Control:Studio 
Base:[A] AUTO
Quick Adjust:-
Sharpening:A+1.00
Clarity:A+1.00
Contrast:A-2.00
Brightness:
Saturation:Auto
Hue:
Filter Effects:
Toning:
Optimize Image:
Color Mode:
Tone Comp.:
Hue Adjustment:
Saturation:
Sharpening:
Latitude:
Longitude:
Altitude:
Altitude Reference:
Heading:
UTC:
Map Datum:
[#End of Shooting Data Section]
Casarecce
bouillons-pasta
Bouillon for Pasta
bouillons-pasta
Vegetable Bouillon Powder
Img6747 (Large)
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.

Discover More Recipes

Prep Time: 10min

Baked Ravioli with Spinach and Ricotta

Prep Time: 10min

Tortelloni with white mushroom sauce

Prep Time: 10min

Tortellini with tomato and thyme sauce

Prep Time: 10min

Saccottini with brown butter and sage

Prep Time: 10min

Ravioli with cherry tomato sauce

Prep Time: 10min

4 cheese Saccottini with mushrooms

Prep Time: 10min

Ravioli with Ricotta and Spinach

Prep Time: 40min

Christmas Vegetable & Chickpea Crumble

Prep Time: 10min

Lemon Shrimp Pesto Pasta

Prep Time: 15min

Lentils & Chickpea loaf

Prep Time: 10min

Chocolate chip Chickpea bars

Prep Time: 10min

Arancini (Rice balls)

Share this recipe

Facebook
Twitter
LinkedIn
Pinterest
Print Friendly, PDF & Email