Fettuccine al dente with pesto sauce and shrimps
4 servings
25 minutes
Fettuccine al dente with pesto sauce and shrimp is the embodiment of Italian gastronomic refinement. This recipe originates from the traditions of Liguria, the birthplace of the famous pesto sauce. The dish's flavor is a harmony of fresh basil, nutty notes of pine nuts, and the tenderness of olive oil, complemented by the juiciness of shrimp and sweet-sour hints of cherry tomatoes. Fettuccine cooked to al dente perfectly holds the sauce, revealing its rich aroma in every bite. This dish is perfect for a light romantic dinner or a festive table, delighting guests with its elegance and sophistication. Serve it with a glass of white wine to highlight the subtlety of flavor nuances.
1
While the fettuccine al dente is boiling in salted water, we prepare the pesto sauce.
- Fettuccine: 400 g
- Salt: 0.5 teaspoon
2
Choose one thing: sauce or shrimp!
3
For this, we mix all the ingredients well in a blender, except for the tomatoes and shrimp.
- Basil: 50 g
- Pine nuts: 3 tablespoons
- Olive oil: 70 ml
- Cheese: 60 g
- Garlic: 2 cloves
4
On the adjacent burner, sauté the thawed shrimp in a small amount of oil and add 200 grams of quartered cherry tomatoes four minutes before it's done. Lower the heat and simmer.
- Peeled shrimp: 300 g
- Olive oil: 70 ml
- Cherry tomatoes: 300 g
5
When ready, we mix everything together.
6
We decorate with leftover fresh tomatoes.
- Cherry tomatoes: 300 g
