Recommendation to Producing Yummy Smoked penne and shrimp in pesto sauce

Wishing to dine Smoked penne and shrimp in pesto sauce a top restaurant's, but for some reasons are not able to go to restaurants. This page gonna guide you with helpful procedures on preparing a Smoked penne and shrimp in pesto sauce like a famous chef made.

We hope you got benefit from reading it, now let's go back to smoked penne and shrimp in pesto sauce recipe. To cook smoked penne and shrimp in pesto sauce you only need 10 ingredients and 6 steps. Here is how you cook it.

To make an unforgettable Smoked penne and shrimp in pesto sauce, here are the ingridients needed:

1. You need 200 gm of penne pasta.
2. Provide 200 gm of prawn.
3. Provide 50 gm of fresh basil.
4. Prepare 50 gm of parmesan cheese.
5. Take 1 clove of garlic.
6. Prepare of Salt.
7. Use of Peppercorn.
8. Take of Chilli flakes.
9. Use 1/2 teaspoon of Tabasco sauce.
10. Take 50 gm of fresh cream.

After readying the components, now you are ready to prepare your tasty Smoked penne and shrimp in pesto sauce by following the guidances on this section:

1. Boil penne with a little salt..
2. Marinade prawn with salt, pepper and Tabasco sauce. Then fry and keep aside..
3. Blend basil, fresh cream, garlic clove, black peppercorn and parmesan cheese to a smooth green paste. Your pesto sauce is ready..
4. Heat oil. Add whole black peppercorn. When it starts spluttering, add the pesto. Cook for 5-7 minutes..
5. Add fried prawns. Continue cooking for another couple of minutes..
6. Add the pasta. Mix well. Add crushed black pepper and chilli flakes from the top. Serve hot!.

Also, use whatever pasta shape you like This recipe from Sunset uses only one pan. The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw. Using a premade pesto sauce makes creating this flavorful spring pasta a snap. All Reviews for Shrimp and Penne with Spring Herb Pesto.

Recipe : Smoked penne and shrimp in pesto sauce

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step by step to make Smoked penne and shrimp in pesto sauce

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