Fusilli with Shrimp, Tomatoes, and Pesto

Pasta and Pizza | Italian cuisine

⏳ Time

20 minutes

🥕 Ingredients

🍽️ Servings

Description

Fusilli with Shrimp, Tomatoes, and Pesto

Ingredients

Pasta shells - 7.1 oz
Marinated cherries - 12 pieces
Pesto - 2 tablespoons
Olive Oil - 0 fl oz
Garlic - 1 clove
Sugar - ½ teaspoon
Meyer Lemon Juice - 0 fl oz
Fresh basil leaves - 0.4 oz
Peeled Cooked Shrimp - 5.3 oz
Salt - to taste
Ground Black Pepper - to taste
Grated Pecorino Pepato Cheese - to taste
Cider - 1 tablespoon

Step by Step guide

Step 1

In a large pot, bring water to a boil, add salt, and cook the pasta. Drain in a colander, allowing the water to drain (reserve a small amount of water) and return to the pot. Keep warm.

Step 2

Pour boiling water over the shrimp and let sit for 5–10 minutes. Drain in a colander.

Step 3

Blanch the tomatoes, peel them, and transfer to a deep container (a glass or mug can be used). Mix olive oil, lemon juice, sugar, vinegar (or lemon juice), and crushed garlic, and pour the marinade through a sieve into the container with the tomatoes. Add basil and let sit for 7–10 minutes.

Step 4

In a large bowl, combine the pasta, tomatoes with the marinade, shrimp, and pesto. Season with salt and pepper, and sprinkle with grated Parmesan. If the pasta is too thick, add a little of the water used to cook the fusilli. Toss to combine.