LIN­GUINE WITH SHRIMPS & PESTO ALLA GENOVESE

WKND - - Kitchen Classics -

In­gre­di­ents

• 12 shrimps • 350 gm lin­guine • 200 gm pesto alla genovese • 2 tbsp ex­tra vir­gin olive oil

Method

Peel and de- vein the shrimps; cut them into halves length­ways. Heat a pan and cook the shrimps, stir­ring fre­quently un­til the flesh is pink. Set aside and keep warm. Boil the lin­guine and drain when al dente, re­serv­ing some of the cooking wa­ter. Com­bine the lin­guine, pesto alla genovese, and the re­served cooking wa­ter and mix well. Serve the lin­guine in in­di­vid­ual por­tions and top with shrimps.

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