Sweetest Hobby

Inspired by one of Chef @ArnoVanEnck’s dishes, this Penne Pomodoro with Shrimp recipe is perfect for those who love fresh and sophisticated flavors.

Ingredients:

For the shrimp and pasta:

• 1 kg shrimp
• 8 garlic cloves (medium-sized)
• Juice of 1 lemon
• Olive oil
• 400g penne
• 1 kg cherry tomatoes
• Thyme to taste

For the pesto sauce:

• 1 cup fresh basil + extra leaves for garnish
• 100g parmesan cheese
• 100g nuts (pine nuts, cashews, walnuts, etc.)
• 3 ice cubes
• 1 cup olive oil (preferably extra virgin)

Instructions: 

For the shrimp and pasta:

1. Prepare the shrimp:
   • Clean the shrimp and season with lemon juice, chopped garlic, and a bit of salt. Set aside while you move on to the next steps.
2. Cook the pasta:
   • Boil the penne in salted water according to the package instructions until it’s ‘al dente.’ Drain and set aside.
3. Prepare the tomato sauce:
   • Wash the cherry tomatoes, and if you’d like, cut them in half.
   • In a large skillet, heat a bit of olive oil. Add the cherry tomatoes, thyme, and a few basil leaves.
   • Sauté the tomatoes until they start to break down and form a light sauce. Season with salt and pepper to taste.
4. Cook the shrimp:
   • In another skillet with a bit of olive oil, cook the seasoned shrimp until they turn pink and are just done. Don’t overcook, or they’ll become tough.
5. Combine everything:
   • Toss the cooked penne with the tomato sauce, then add the shrimp. Mix well to incorporate all the flavors.

For the pesto sauce:

1. Prepare the pesto:
   • In a blender or food processor, add the basil, nuts, parmesan, ice cubes, and olive oil. Blend until smooth.
   • Season with salt and pepper to taste. The ice helps with texture and keeps the vibrant green color.
2. To finish:
   • Serve the penne with shrimp on individual plates. Drizzle the pesto sauce on top.
   • Garnish with extra basil leaves and, if desired, a sprinkle of additional grated parmesan.

Enjoy! 

From my kitchen to yours,

Ana Raquel.