Penoni with shrimp and pesto
4 servings
120 minutes
Penne with shrimp and pesto is a true embodiment of Italian cuisine, where the tenderness of seafood meets the aromatic freshness of pesto sauce. The dish originates from Mediterranean tradition, where pasta is a key element of gastronomy. Penne soaked in rich pike broth gains depth of flavor, while shrimp adds tenderness and a marine touch. Chili pepper adds spiciness, and white wine subtly reveals all flavor nuances. The pesto sauce enriches the dish with herbal notes of basil and a nutty texture. This dish is perfect for cozy dinners or festive lunches, evoking associations with sunny Italian shores and leisurely meals. Each bite is a harmony of flavors and aromas that leaves an unforgettable gastronomic impression.
1
Prepare fish broth: place a piece of pike perch (or perch) in a pot, fill with cold water, add carrot, onion, celery stalk, bay leaf, a sprig of parsley and thyme. Simmer gently skimming off the foam until a third of the water evaporates - needed for 200 ml of fish broth.
- Pike-perch (zander): 200 g
- Water: 300 ml
- Carrot: 0.5 piece
- Onion: 0.5 piece
- Celery stalk: 0.5 piece
- Bay leaf: 2 pieces
- Parsley: 2 sprigs
- Fresh thyme: 2 sprigs
2
Chop the onion, garlic, and chili pepper.
- Garlic: 2 cloves
- Shallot: 0.5 head
- Chili pepper: 0.5 piece
3
Fry in olive oil.
- Olive oil: 2 tablespoons
4
Chop the shrimp finely and put them in a pan with vegetables.
- Cooked peeled prawns: 90 g
5
Pour the wine and wait for the alcohol to evaporate.
- White wine: 2 tablespoons
6
Add broth and tomato paste.
- Tomato paste: 2 teaspoons
- Water: 300 ml
7
Cook over medium heat until the sauce thickens.
8
Salt and pepper.
- Salt: to taste
- Ground black pepper: to taste
9
Boil the pasta until al dente.
- Penne: 180 g
10
Put pasta and pesto in the pan. Mix everything and cook for another minute.
- Pesto: 2 tablespoons
