Fusilli with shrimps, tomatoes and pesto
2 servings
20 minutes
Fusilli with shrimp, tomatoes, and pesto is an exquisite dish of Italian cuisine that combines the tenderness of seafood, the freshness of tomatoes, and the aromatic flavor of basil. This recipe has its roots in the traditions of the Mediterranean region where pasta has always been an integral part of gastronomic culture. The secret to its taste lies in the harmony of lightness and richness: sweet tomatoes, slightly sour lemon juice, and rich parmesan perfectly complement juicy shrimp. Pesto adds expressiveness to the dish, revealing its depth of flavor. Fusilli hold the sauce perfectly, allowing each bite to be rich in flavors. This dish is perfect for a romantic dinner or a light lunch, filling it with Italian color and warmth from the sunny coast.
1
In a large pot, bring water to a boil, add salt, and cook the pasta. Drain in a colander, let the water drain (keeping a small amount), and return to the pot. Keep warm.
- Salt: to taste
- Fusilli: 200 g
2
Pour boiling water over the shrimp and let them sit for 5-10 minutes. Drain in a colander.
- Frozen prawns (shrimp): 150 g
3
Blanch the tomatoes, peel them, and place them in a deep container (a glass or mug can be used). Mix olive oil, lemon juice, sugar, vinegar (or lemon juice), and crushed garlic, and pour the marinade through a sieve into the container with the tomatoes. Add basil and let it sit for 7-10 minutes.
- Cherry tomatoes: 12 pieces
- Olive oil: 20 ml
- Lemon juice: 20 ml
- Sugar: 0.5 teaspoon
- Cider vinegar: 1 tablespoon
- Garlic: 1 clove
- Green basil: 10 g
4
In a large bowl, mix the pasta, tomatoes with marinade, shrimp, and pesto. Season with salt and pepper, and sprinkle with grated Parmesan. If the pasta is too thick, add a little of the water used to cook the fusilli. Mix well.
- Fusilli: 200 g
- Cherry tomatoes: 12 pieces
- Frozen prawns (shrimp): 150 g
- Pesto: 2 tablespoons
- Salt: to taste
- Ground black pepper: to taste
- Grated Parmesan cheese: to taste