Bucatini with pesto and shrimp
Votes: 1
Time: 25 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
This quick Italian-style dish is ready in less than half an hour and is perfect for a spring dinner. Cooked bucatini pasta is combined with separately sautéed shrimp and steamed sliced asparagus in a light pesto sauce. Instead of traditional pecorino cheese, the pesto uses Greek yogurt. The sauce is more runny and less greasy, imparting a refreshing basil flavor. Sprinkle the finished pasta with crispy breadcrumbs and serve.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 340 g bucatini pasta
- 450 g steamed asparagus
- 220 g fried shrimp
- 0.5 cup plain yogurt
- 3 tbsp. basil
- 2 tablespoons pine nuts
- 2 tbsp. l. grated parmesan
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Recipes with similar ingredients: bucatini pasta, shrimps, pesto sauce, asparagus, Parmesan cheese, yogurt
Cooking the dish according to the recipe:
- In a food processor, combine 3 cups fresh basil, 2 tablespoons toasted pine nuts, and 1 clove garlic and pulse until finely chopped. Stir in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil. Process until smooth.
- Boil 340 g of bucatini pasta; set aside 0.5 cups of water and discard the rest. Toss the pasta with pesto, adding 450 g of steamed asparagus cut into small pieces, 220 g of fried shrimp and the reserved pasta water. Sprinkle with toasted breadcrumbs.
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