Linguine with Spinach Pesto and Shrimp

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Ingredients for 4 people:

For the spinach pesto
– 60g fresh spinach,
– 40g slivered almonds,
– 40g grated Parmesan cheese,
– 2 garlic cloves,
– 8 tbsp olive oil,
– 2 tbsp lemon juice,
– Salt,
– Freshly ground pepper.
For the pasta
– 400g linguine,
– 16 to 20 large shrimp or prawns,
– Olive oil,
– Salt,
– Freshly ground pepper.

Preparation:

Spinach pesto
Peel and remove the seeds from the garlic cloves.
Toast the slivered almonds in a dry pan for 3-4 minutes, turning occasionally. Wash and dry the spinach thoroughly. Place the flaked almonds in a blender and blend. Add the spinach, Parmesan cheese, olive oil, lemon, and garlic. Season with salt and pepper to taste, then blend for 2 minutes. Taste and adjust the seasoning if necessary. For the filling, peel the shrimp. Using a small knife, slit the back slightly to remove the small black filaments. Set aside. Cook the pasta in plenty of salted water, following the cooking time instructions on the package. A few minutes before the pasta is ready, add a drizzle of olive oil to a pan, then fry the shrimp over high heat until golden brown, stirring regularly. Season with salt and pepper. Once the pasta is cooked, drain it thoroughly, then pour over the pesto. Mix together and then scatter the grilled shrimp over the top. Finally, add one last twist of the pepper mill. Serve immediately.