Bucatini pasta with pesto and shrimp – a detailed recipe cooking. 
The photodishes: Anna Williams Time: 40 min. Difficulty: Easy Portions: 6 V recipes use measured containers with a volume of: 1 glass (tbsp.) – 240 ml 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cups (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp. l.) – 15 ml. 1 teaspoon (tsp) – 5 ml.
Ingredients for the recipe:
- 2 tbsp. canned tomato san marzano or cherry
- 2 tbsp. compactly laid fresh basil leaves
- 2 tbsp. compactly laid fresh mint leaves
- 1/2 tbsp. chopped almonds, lightly fry
- 2 cloves of garlic
- 1 tsp finely grated orange peel
- 1/3 Art. olive oil
- 450 gr bucatini or spaghetti pasta
- 1/2 tbsp. wheat flour
- 450 gr large sea shrimp, clear of shells, remove heads and dark veins, cut in half lengthwise
- 1/2 tbsp. grated parmesan cheese
- Olive oil for frying and pasta
- Coarse salt
Recipes with similar ingredients: cherry tomatoes, San Marzano tomatoes, basil, mint, almonds, garlic, Orange zest, bucatini paste, spaghetti pasta, flour, shrimp, parmesan cheese
Recipe preparation:
- Make pesto sauce: chop coarsely in the kitchen combine tomatoes, basil, mint, almonds, garlic, orange zest and 1 tsp salt. Without turning off the food processor, add gradually 1/3 Art. olive oil. Transfer pesto sauce to large a bowl.
- Pour 0.5 cm of olive oil into the pan and heat at moderately high temperature. Pour flour into the dish. To sprinkle shrimp 1/2 tsp salt, then roll in flour. Fry shrimp parts until golden brown and crispy approximately 2 minutes from each side. Put shrimp on paper towels and sprinkle with salt.
- Bring salted water to a boil in a saucepan. Add paste bucatini and cook as much as indicated on the package. Via tongs, remove the pasta from the pan (leave the broth for the sauce), and mix with pesto. If pasta with sauce is dry, dilute broth. Add cheese and mix. Pour pasta olive oil and arrange on plates, put shrimp on top.
