Tagliatelle with Shrimp Pesto and Almonds is a main dish with the bold flavor of sun-dried tomatoes balanced by shrimp and almonds!
During the summer, I crave dishes with fish and shellfish and have a strong passion for prawns, king prawns, and shrimp!
On the blog, you’ll find many first course recipes with fish in general and shellfish in particular, and I’m sharing this delicious collection of very tasty preparations:
30 FISH-BASED FIRST COURSES
TAGLIATELLE WITH SHRIMP PESTO AND ALMONDS
The kitchen of ASI
- Difficulty: Very Easy
- Cost: Low Cost
- Preparation time: 20 Minutes
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
- 12.3 oz egg tagliatelle
- 2.1 oz blanched almonds
- 16 shrimp
- 6 sun-dried tomatoes in oil
- to taste fresh chili pepper
- to taste arugula
- to taste extra virgin olive oil
- to taste salt
Tools
I’ve started using it for stir-frying pasta and am very happy with the purchase
30 cm Moneta Eterna wok
because it’s solid, quite heavy, and I believe the cost is appropriate for its features! We can stir-fry both pasta and sauce, but also prepare scaloppini, a stew… I use it for everything and it is perfect for me!
Preparation of the Tagliatelle with Shrimp Pesto Tomatoes Recipe
For the Tagliatelle with Shrimp Pesto and Sun-Dried Tomatoes recipe, I prepare a very tasty pesto by draining the sun-dried tomatoes from the preservation oil and putting them in a mixer with blanched almonds.
I also add a bit of fresh chili to the pesto, adjusting it according to personal taste, and pour in some extra virgin olive oil for a smooth and tasty cream.
I clean the shrimp by removing the carapace, head, and black intestinal vein.
I put a pot with plenty of salted water on the heat and bring it to a boil to cook the tagliatelle.
In a separate small pan with a tablespoon of EVO oil, I cook the shrimp for just a few minutes until they become pink and firm.
In a pan, I place the sun-dried tomato and almond pesto with the shrimp and add the drained, moist tagliatelle.
I season with salt and mix the pasta well with the freshly made sauce.
I plate the dishes, adding some arugula leaves, which balance the flavor with their slightly bitter taste.
Enjoy your tagliatelle with shrimp pesto and tomatoes!
Annalisa
