After attempting to prepare a souffle, and especially after I became aware of the results, bad, of my creation, I have thrown up something easier, but also completely different really good. A nice pasta sauce with a particular derived from the combination of tomatoes, shrimp and pesto! .. Yes, you read right ... the fish with the pesto, which in principle may leave some 'forbidden, reveals a union fits perfectly and gives off an intense flavor and delicate ... is a recipe that I have "copied" from a restaurant where I ate in the past, and I must say that the result has left me pleasantly pleased ... Ingredients:
- linguine 350 g 500 g prawn tails
- white wine 2 cloves of garlic
- extra virgin olive oil salt and pepper
- pesto
Shell the shrimp tails and chop coarsely. Fry the tomatoes cut in half with olive oil and garlic over high heat. Almost cooked add the prawns, leave blend white wine and cook for a few minutes. Before you drain the linguine and add a few tablespoons of pesto sauce. Finally, skip the pasta into the pan and serve.
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