Grilled Shrimp (Prawns) with Pesto Pasta & Mangetout Time - 20 minutes - if you
have to clean the shrimp add 10 - 15 minutes (or do what I do and get
someone else, in my case, mon mari, to do it...much easier)
For the Shrimp:
12 oz (350gr) large shrimp (prawns), cleaned
3 tbs prepared fresh pesto
1 tbs lemon juice
3 tbs olive oil
Olive oil for coating pan
Clean shrimp if needed, if not just rinse and let drain. Mix pesto, lemon and oil. Add shrimp and toss to coat. To cook on barbecue either put shrimp on skewers or cook in perforated grill pan with a little olive oil. To cook on stove add a little olive oil to a large nonstick skillet and sauté over medium-high heat for 3-5 minutes - until shrimp curl and turn opaque. When done, remove from heat.
For the mangetout:
snow peas - enough for two, 6 oz (125gr)
1 tsp butter
1 tsp olive oil
Salt and pepper
Clean pea pods - snip off the stem ends. Heat butter and oil in nonstick skillet over medium heat. Add pea pods and sauté 5 - 10 minutes, depending on size, stirring frequently. Taste, when they are done to your liking, remove.
For the Pasta:
Pasta, fresh, 8 - 9 oz (250gr) - fettuccini, farfalle, whatever you like.
1/2 - 3/4 cup pesto
1 tbs good olive oil or truffle oil
Cook pasta according to package directions. When done, drain.
To assemble:
Put pasta in large bowl, add pesto sauce and toss to coat - use tongs. Add snow peas and toss lightly, just to combine. Arrange shrimp on top, drizzle with good olive or truffle oil and serve.
Cooking for Two? Or more?
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