Trophy with pesto and shrimp
2 servings
60 minutes
Trofie with pesto and shrimp is an exquisite dish of Italian cuisine that combines tender homemade pasta, aromatic pesto, and juicy shrimp. Trofie, a traditional pasta from the Liguria region, is hand-formed into characteristic spirals that perfectly hold the sauce. Pesto made from fresh basil, olive oil, garlic, pine nuts, and goat cheese gives the dish a rich flavor with nutty and herbal notes. Sautéed tiger shrimp add juiciness and a taste of the sea. This dish embodies Mediterranean harmony where the softness of pasta is complemented by fragrant herbs and the crunchy texture of seafood. Trofie with pesto and shrimp is perfect for a cozy dinner or festive table, offering a delicious journey into Italian culinary traditions.
1
For the pasta, mix flour with 90 ml of warm water, add a pinch of salt, knead the dough and let it rest for an hour at room temperature covered with plastic wrap.
- Wheat flour: 160 g
- Salt: to taste
2
Then pinch off small pieces of dough, form balls, and on a wooden board turn them into spindle-shaped spirals by placing your palm underneath and moving it diagonally towards the ball's axis.
3
For pesto, blend 25 grams of basil with olive oil, garlic, and pine nuts. Add goat cheese (semi-hard) and blend again.
- Basil: 30 g
- Extra virgin olive oil: 25 ml
- Garlic: 0.5 clove
- Pine nuts: 5 g
- Goat cheese: 5 g
4
Fry the peeled shrimp in vegetable oil and salt them.
- Tiger prawns: 10 pieces
- Vegetable oil: 1 tablespoon
- Salt: to taste
5
Cook the trofie in salted water for 7-8 minutes, drain the water, add pesto and mix.
- Salt: to taste
- Basil: 30 g
6
Arrange on plates, add shrimp and basil.
- Tiger prawns: 10 pieces
- Basil: 30 g