Pennette with almond pesto and shrimp

Pennette with almond pesto and shrimp is a dish that combines the Italian tradition of pesto with a touch of the sea thanks to the shrimp. Here is the recipe for four people:

Ingredients

• 320 g of pennette pasta
• 200 g of peeled shrimp
• 50 g of peeled almonds
• 1 bunch of fresh basil
• 1 clove of garlic
• 40 g of grated Parmesan cheese
• 40 g of grated Pecorino cheese
• Extra virgin olive oil to taste
• Salt to taste
• Pepper to taste

Preparation

1. Start by preparing the almond pesto. In a blender, add the peeled almonds, garlic, washed and dried basil leaves, a pinch of salt, and a drizzle of extra virgin olive oil. Blend everything until you get a smooth cream.
2. Add the grated Parmesan and Pecorino cheese and continue to blend, adding oil in a slow stream until you reach the desired consistency of the pesto.
3. Taste and, if necessary, adjust the seasoning with salt and pepper. Set aside the almond pesto.
4. Bring a pot of salted water to a boil and cook the pennette al dente, following the timing indicated on the package.
5. Meanwhile, in a pan, heat a drizzle of extra virgin olive oil and quickly sauté the previously peeled and cleaned shrimp until they turn pink. Adjust the seasoning with salt and pepper.
6. Drain the pennette and set aside some of the cooking water.
7. Put the pennette in the pan with the shrimp, add the almond pesto and mix well. If the pasta is too dry, add some cooking water to make it creamier.
8. Serve the pennette with almond pesto and shrimp immediately, with a drizzle of raw oil and, if you like, some fresh basil leaves for decoration.

Curiosity

Almond pesto is a variation of the more famous Genovese pesto, typical of Sicily and in particular of the Trapani area. The addition of shrimp is a further touch of elegance that marries the flavors of land and sea, creating a pleasant contrast on the palate. Additionally, almonds are a great health ally thanks to their content of good fats, vitamins, and minerals.