SAMPLE RECIPE

Strozzapreti Pasta

pesto, pecorino & shrimp


serves 4

 

1 lbs (454 gr) large shrimp – shelled & deveined

2 tbsp olive oil

2 garlic cloves – finely minced

1 tsp sea salt

1 lbs (454 gr) strozzapreti pasta

1/2 cup (125 gr) pesto – recipe p. 154

shaved pecorino cheese

fresh Thai basil


Toss together shrimp, olive oil, garlic and salt in a medium bowl. Cover and refrigerate for 15 minutes.

Place a grill over medium heat. Cook the shrimp 3 minutes per side. Set aside.

Cook the pasta according to the package directions.

Drain, reserving 1/4 cup (60 ml) cooking water. Return the pasta to the pot.

Stir in the pesto and a few tbsp of the reserved cooking water. Season to taste with salt.

Divide among 4 serving plates.

Garnish with shaved pecorino and fresh basil.

Top with grilled shrimp and serve!

Excerpt From
Treats From The Deep
Sylvie Coulange
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