Pasta With Shrimp In Mint Pesto - cooking recipe

Ingredients

10 oz frozen raw shrimps, thawed for 2 hours, peeled and de-veined
6 tbsp sunflower oil
1/2 cup pistachios
14 oz spaghetti
10 stalks mint
1 None chili, seeded
1 None orange, zested and juiced
1/2 cup Pecorino or Parmesan cheese, grated
2 cloves garlic, peeled and chopped

Preparation

Heat 1 tbsp of oil in a skillet and toast the pistachios for about 4 mins, while stirring. Cook the spaghetti in boiling salted water according to the package instructions.
Puree the mint, pistachios, chili, orange peel, orange juice and 4 tbsp of oil in a blender. Stir in the Pecorino cheese and season to taste.
Heat 1 tbsp of oil in a frying pan and fry the shrimps for about 5 mins, stirring from time to time. Add the garlic and fry for 2 mins. Season to taste. Drain the spaghetti, keeping 1/2 cup of the cooking water. Return the spaghetti to the pot and keep it warm. Mix the cooking water with 5 tbsp of pesto. Fold the shrimp and the pesto into the spaghetti and serve. Any leftover pesto will keep in the fridge for 1-2 weeks.