When the kitchen is filled with the scent of orange and lemon, it’s impossible not to think of the Mediterranean: its colors, vibrant flavors, and the pleasure of a dish that tastes of the sea and sun.
The pasta with shrimp and citrus pesto is an elegant yet easy-to-make first course, perfect for impressing guests with a fresh and refined condiment.
The homemade pesto with citrus peels, almonds, and parsley is prepared in just a few minutes, while the shrimp saute in a pan, releasing their delicate aroma.
An harmony of flavors that wins over at the first bite — ideal for a dinner with friends, a special occasion, or simply to bring a touch of summer to your table in any season.
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- Difficulty: Very Easy
- Cost: Medium
- Preparation time: 20 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, and Spring
Ingredients to prepare Pasta with Shrimp and Citrus Pesto
- 11 oz pasta (such as reginette or linguine)
- 14 oz shrimp
- extra virgin olive oil
- parsley
- salt
- 1 orange
- 1 lemon
- 1 oz almonds
- 2 sprigs parsley
- 1 tsp capers in salt
- 1 clove garlic
- extra virgin olive oil
- salt
Tools to prepare Pasta with Shrimp and Citrus Pesto
- Cutting Board
- Knife
- Pan
- Pot
- Colander
How to Prepare Pasta with Shrimp and Citrus Pesto
Wash the orange and lemon thoroughly, then peel using a peeler or knife, avoiding the white part.
Put the peels in a blender, add almonds, parsley, capers, garlic, and oil.
Pulse until you get a homogeneous and fragrant mixture. Adjust with salt and add more oil if needed.
Clean the shrimp.
Rinse, shell, removing the shell and the intestinal vein, and keep the heads to flavor the oil. Heat a drizzle of oil in a pan and add the shrimp heads. Let them flavor for 2 minutes, crushing them with a spoon, then remove.
Add the shrimp, sauté for 3-4 minutes until they turn pink and tender. Cook the pasta in plenty of salted water, drain al dente and transfer directly into the pan with the shrimp.
Add some cooking water and mix.
Off the heat, add the citrus pesto and mix well.
Off the heat, add the citrus pesto and mix well. Drizzle with olive oil and finish with fresh parsley and lemon or orange zest.
Storage
The pasta with shrimp and citrus pesto is best when freshly prepared.
It keeps in the fridge for 1 day in an airtight container.
Freezing is not recommended to preserve the citrus aroma.
Tips
For a more intense flavor, add a few drops of orange juice to the pesto.
For a smoother texture, add a tablespoon of cooking water to the pesto while blending.
Also great with a pinch of chili pepper for those who love bolder flavors.
Variants
With prawns or langoustines: as an alternative to shrimp.
With pistachios: replace half the almonds with pistachios for a different aroma.
With whole wheat pasta: gives a more rustic taste and balances the sweetness of the citrus fruits.
FAQ (Questions and Answers)
Can I use frozen shrimp?
Yes, but they should be fully thawed and well-dried before cooking.
Can the pesto be made in advance?
Yes, it keeps for 2-3 days in the fridge in a jar covered with a drizzle of oil.
What wine pairs best?
An aromatic white like Fiano, Grillo, or Vermentino perfectly enhances the citrus aromas.
