Fusilli with Shrimp, Tomatoes, and Pesto
Pasta and Pizza • Italian
Description
Fusilli with Shrimp, Tomatoes, and Pesto
Ingredients
- Pasta shells 5 oz
- Marinated cherries 12 pieces
- Pesto 2 tablespoons
- Olive Oil 0 fl oz
- Garlic 1 clove
- Sugar ½ teaspoon
- Meyer Lemon Juice 0 fl oz
- Fresh basil leaves 0 oz
- Peeled Cooked Shrimp 5 oz
- Salt to taste
- Ground Black Pepper to taste
- Grated Pecorino Pepato Cheese to taste
- Cider 1 tablespoon
Step-by-Step Guide
Step 1
In a large pot, bring water to a boil, add salt, and cook the pasta. Drain in a colander, allowing the water to drain (reserve a small amount of water) and return to the pot. Keep warm.
Step 2
Pour boiling water over the shrimp and let sit for 5–10 minutes. Drain in a colander.
Step 3
Blanch the tomatoes, peel them, and transfer to 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 sit for 7–10 minutes.
Step 4
In a large bowl, combine the pasta, tomatoes with the 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. Toss to combine.
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