A jar of pesto sauce is something that I always have in my pantry. It helped so many of my busy days where I can simply mix spaghetti or penne pasta with pesto! This recipe here is a delicious alternative to pesto pasta! Or, if you have a little pesto left in the jar and you don’t want to waste it, this is also a great option!
| INGREDIENTS (4 SERVINGS) | |
|---|---|
| Pasta (I usually use spaghetti no. 5) | 4 Servings |
| Shrimps | 10oz / 300g |
| Butter | 2 Tablespoons / 25g |
| Pesto | 2 Tablespoons |
| [A] Heavy Cream | 1 Cup / 250ml |
| [A] Chicken Broth | ½ Cup / 100ml |
| [B] Lemon Juice | 1 Tablespoon |
| [B] Garlic Powder | 1 Teaspoon |
| [B] Salt | ⅓ Teaspoon |
| Shredded Cheese (Mozzarella / Parmesan) | ¼ Cup / 50g |
DIRECTIONS
- Boil pasta in a large pot of boiling salted water. (When pasta is cooked, do not fully drain the pasta. Save some of the pasta water for possible later usage.)
- Remove heads and shells of shrimps.
- Heat butter in a pan and cook the shrimps under medium heat until golden brown, then set aside.
- Pour pesto in the same pan and briefly cook for 30 seconds under medium-low heat.
- Add [A] ingredients to the pan.
- When the sauce boils, add [B] ingredients to the pan, turn to low heat and cook until the sauce slightly thickens.
- Add the cooked pasta, shrimps and shredded cheese to the pan and mix well. (If the pasta is too dry, add some pasta water).
- Sprinkle some coarse black pepper and serve immediately.
- DŌZO!
Recipe adapted from [DariusCooks]
DŌZO by estellicious cooking 