Linguine with pesto and prawns


  •     400 gr. of spaghetti
  •     200 gr. of shrimps already shelled
  •     150 gr. of pesto

Basic Preparation

  •     1 sprig of basil
  •     1 clove of garlic
  •     ½ red pepper
  •     Extra virgin olive oil q.b.
  •     Grated pecorino cheese to taste
  •     Salt to taste


Put a large frying pan on the fire so that it can contain spaghetti and seasoning later. Heat a little oil in which to brown half a pepper and the clove of garlic (preferably crushed). Immediately after add the prawns, sauté them over high heat, add a pinch of salt, lower the heat and let them cook for a few minutes. Turn off, cover the pan and set aside for the moment.

Cook the spaghetti in abundant salted water. Drain al dente, season with pesto and add them to the shrimp in the pan. Stir everything, serve and serve with a sprinkling of pecorino and fresh basil leaves.