Skip to main content

RECIPE: TKG's Pesto Pasta with Shrimp

Our pantry is always stocked with pasta noodles and sauces so that whenever we crave for pasta, we can readily cook it at home. Sharing here's a quick and very easy to prepare Pesto Pasta with Shrimp.

Ingredients:

500g pasta 
Dona Elena Ricotta & Smoked Provola Cheese Pesto Sauce, 150g
Clara Ole's Filipino Style Pasta Sauce, 250g
Dona Elena Sliced Black Olives, 3 tbsp (or more)
Shrimps, 300g (or more) *** peeled
Butter
Ground Black Pepper 
Rock Salt
Truffle Olive Oil (optional)



Boil the pasta in a pot until almost al dente, take it out and transfer to a strainer and rinse with water. In a separate pan, add a pat or two of butter, and cook the olives. Add the pasta sauce once the butter is melted. Pour in a bit of water so that the sauce won't thicken before adding the pesto sauce. Once it begins to boil, add in the shrimps. I peeled the shrimps except of the head because it will make the sauce more flavorful. Add a pinch of ground pepper and salt, before adding in the pasta. Transfer to a serving dish once its cooked. Add a dash or two of truffle oil, mix well, and bon appetit! 




*** all photos taken using OPPO F3 Plus

Comments

Popular posts from this blog

Ca Phe Da Experience at District 1

Going to Vietnam is not complete if you haven't had a bowl of pho, a slice of bahn mi, or a cup of coffee. In our case, its a glass of iced coffee.


Ilustrado Restaurant Anniversary Degustation

Jose Rizal and the Spanish era are synonymous with the word Ilustrado but for me, what comes to mind is this restaurant in Intramuros, Manila. Coincidentally though, Intramuros was once called the Walled City and is rich in history and glamor of the bygone days when Spain ruled the country. Visiting Intramuros is like a history lesson itself and dining at Ilustrado is the cherry on top.

As Ilustrado Restaurant celebrates its 29th anniversary this October, it brings back the specially curated 8-course Ilustrado Degustation by Chef Bernice Pimentel.

"This year, 2019 marks the third year that we have been doing an anniversary degustation and this year, I am not only bringing forth our culinary heritage to the present but also incorporating much more local ingredients," says Chef Bernice.

Kesong Puti Croquettes at Lato with baby mesclun and salsa verde aioli

Sustainable Seafood Month at Marriott Manila

In line with its commitment to serve only the best quality and sustainable kind when it comes to seafood, Marriott Manila once again joined the nationwide Sustainable Seafood awareness campaign this March.