Pennette with Almond Pesto and Shrimp Recipe
This delightful and aromatic dish features a perfect blend of tender shrimp, crunchy almonds, and fresh herbs, all complemented by the zestiness of lemon. The almond pesto adds a creamy, nutty depth to the pasta, making it an ideal choice for a light yet satisfying meal. Serve this as a main dish for a family gathering or a special occasion.
Ingredients (Serves 4)
| Ingredient | Quantity |
|---|---|
| Pennette rigate 5 cereali (whole grain penne pasta) | 400g |
| Shrimp (peeled and deveined) | 450g |
| Lemon zest (from ¼ lemon) | ¼ |
| Garlic cloves | 2 |
| Extra virgin olive oil | To taste |
| Salt | To taste |
| Black pepper | To taste |
| Shelled almonds | 85g |
| Extra virgin olive oil (for pesto) | 60g |
| Grana Padano DOP (Grana Padano cheese) | 20g |
| Pecorino cheese | 20g |
| Lemon zest (from ½ lemon) | ½ |
| Fresh marjoram | 3 sprigs |
| Salt | To taste |
| Black pepper | To taste |
Instructions
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Prepare the Shrimp: Start by cleaning the shrimp. Rinse them under cold water, remove the heads and shells, then slice each shrimp in half lengthwise. If you’re unsure about how to clean shrimp, you can refer to online tutorials for step-by-step guidance. Once cleaned, set the shrimp aside.
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Cook the Pasta: Bring a large pot of salted water to a boil. Once the water is boiling, add the whole grain pennette pasta and cook it according to the package instructions, typically about 10-12 minutes, until al dente. Drain the pasta, reserving about 1-2 cups of the cooking water for later use.
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Make the Almond Pesto: While the pasta cooks, prepare the almond pesto. In a food processor or blender, combine the shelled almonds, Grana Padano, Pecorino cheese, fresh marjoram leaves, the zest from half a lemon (be sure to only use the yellow part of the peel), and a pinch of salt. Drizzle in 60g of extra virgin olive oil. Process the mixture until it becomes smooth and creamy. Adjust the seasoning by adding salt and black pepper to taste.
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Cook the Shrimp: In a large pan, heat a little extra virgin olive oil over medium heat. Add the garlic cloves, lightly smashed, and sauté for about 1-2 minutes until fragrant. Remove the garlic cloves from the pan and discard them. Add the cleaned shrimp to the pan and cook for about 3-4 minutes on each side until they turn pink and are fully cooked through. Once cooked, remove the shrimp from the pan and set them aside.
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Combine the Pasta and Pesto: Add the drained pasta to the pan with the shrimp, leaving some of the cooking water in the pot. Add the almond pesto to the pasta and shrimp, tossing everything together gently over low heat. If the mixture appears too thick, add a little of the reserved pasta water to achieve a creamy consistency. Taste and adjust seasoning with more salt and pepper if needed.
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Finish the Dish: Once the pasta is well coated with the pesto, transfer it to a serving dish. Grate the remaining zest from the lemon over the top for a burst of fresh citrus flavor.
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Serve: Serve the pasta hot, garnished with any remaining marjoram leaves, and enjoy this flavorful combination of shrimp and almond pesto.
This Pennette with Almond Pesto and Shrimp is not only a feast for the eyes but also a delicious, balanced meal packed with protein, healthy fats, and vibrant flavors. The creamy almond pesto pairs perfectly with the shrimp, and the lemon zest provides a refreshing tang that ties the dish together beautifully. Enjoy this dish as a satisfying main course for your next family dinner or intimate gathering!
