Spaghetti with pesto and shrimp
OIL USES: Sauté
INGREDIENTS
SERVINGS: 4
- 14 oz. spaghetti
- 3.5 oz. basil
- 6 cloves of garlic
- 6 tbsp. Goya Extra Virgin Olive Oil
- 2 oz. pine nuts
- 2 oz. parmesan cheese
- 1 tsp. salt
- 7 oz. shrimp
- 1 fresh chives for garnish
PREPARATION
1
Cook the pasta in a pot following the manufacturer's instructions.
2
Wash the basil leaves and chop them together with five cloves of garlic. Crush well in a mortar.
3
Then add the Parmesan cheese, 3 tbsp. Goya Extra Virgin Olive Oil and the salt, stirring well so that all the ingredients of the sauce are well combined.
4
Peel and chop the remaining garlic clove and fry it in the remaining 3 tbsp. olive oil. When it is golden brown, add the shrimp.
5
Now it's time to sauté the shrimp until they begin to turn white, at which point you remove them from the heat.
6
Add the pine nuts to the sauce.
7
Drain the cooked pasta and place it back in the pot.
8
Add the pesto sauce and the shrimp and your delicious pasta dish is ready – all you have to do is garnish it with chopped chives.
