Ingredients for 6 portions
1 package of penne
3 Tbs. of butter
2 garlic cloves finely sliced
30 large shrimp
1 cup of basil and pine nut pesto
1 cup of pearl tomatoes
Put the water for the pasta to boil. In a skillet, melt the butter on medium heat and sauté the garlic for 3-4 minutes, until translucid. Sauté the shrimp in the butter for about 2 and a half minutes a side, until pink and reserve. In the meantime, cook the pasta and once it’s al dente, strain it, and let some fresh water run on top to stop cooking. Strain again. In a big bowl mix the pasta with the pesto until well combined. Add the shrimp and combine. Toss with the tomatoes and serve.
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