Follow these steps for perfect results
raw shrimps
thawed, peeled and de-veined
sunflower oil
pistachios
spaghetti
mint
chili
seeded
orange
zested and juiced
Pecorino or Parmesan cheese
grated
garlic
peeled and chopped
Thaw shrimps for 2 hours, peel and de-vein.
Heat 1 tbsp sunflower oil in a skillet.
Toast pistachios for about 4 mins, stirring constantly.
Cook spaghetti in boiling salted water according to package instructions.
Puree mint, pistachios, chili, orange peel, orange juice, and 4 tbsp of oil in a blender.
Stir in Pecorino cheese and season to taste.
Heat 1 tbsp of oil in a frying pan.
Fry the shrimps for about 5 mins, stirring occasionally.
Add the garlic and fry for 2 mins. Season to taste.
Drain the spaghetti, reserving 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.
Serve immediately.
Expert advice for the best results
Use fresh, high-quality mint for the best flavor.
Don't overcook the shrimp, or they will become tough.
Everything you need to know before you start
15 mins
Pesto can be made ahead of time.
Garnish with fresh mint leaves and a sprinkle of Parmesan cheese.
Serve with a side of crusty bread.
Pair with a simple green salad.
Crisp and refreshing, complements the pesto and shrimp.
Discover the story behind this recipe
A modern take on classic Italian pesto, incorporating unique flavors like mint and orange.
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