Spaghetti with Mint Pesto & Shrimps
Yeah, you read that right. When I’m out of fresh basil leaves but still want a good pesto, mint is my go-to alternative. For me, that’s handy because we grow mint in our garden and its currently in abundance. If you’re septic about mint pesto, I’d say give it a try. I love it. Besides mint is good for health, find out more here.
Spaghetti Pesto is my current favorite meal. It’s become my comfort food. Usually I have that with mushrooms sauteed in a bit of olive oil but today i wanted to try with it shrimps, just to shake things up a little.
I’m dividing this recipe into 2 parts because you can have pesto with a lot of things; salads, toast, etc.
Ingredients for the Pesto
- 2 cups fresh mint leaves
- 4 garlic cloves
- 1/4 cup lemon juice
- 1/4 cup olive oil
- 1/2 cup grated Parmesan cheese
- salt & pepper
- 1/4 cup roasted pine nuts (optional)
Ingredients for the Shrimps
- 250g shrimps (clean)
- 2 garlic cloves (grated)
- salt & pepper
- 1 tablespoon olive oil
Rest of the Ingredients
- 175g Spaghetti
- 1/2 cup cooking cream
Preparation
- Marinate the shrimps with its set of ingredients for 15 minutes
- Boil the spaghetti according to the instructions on your packet. Reserve 1/2 cup of the cooking water for a later stage in the preparation
- For the pesto, add the set of ingredients to your grinder/mixer and pulse until its all smooth and creamy.
- In a large pot, sauteed your shrimps with a drizzle of olive oil
- Once the shrimps are ready, stir in the spaghetti and the pesto.
- Add the cooking water and the cooking cream. Mix well and let it simmer for a few minutes.
- Taste and adjust the seasoning with salt if needed
- Cover the pot for a few minutes to let the spaghetti set before serving.
Looking for something healthier and lighter? Try our avocado & shrimp salad