Roasted Shrimps Warm Pasta Salad

SaladsPasta

Nov 20

A delicate and light warm pasta salad, where a gentle coating of olive oil and Parmesan meets the roasted shrimps and a pesto-style dressing. The dressing isn’t supposed to coat but rather to complete the pasta, adding a familiar yet surprising kick. Serve over a few crisp lettuce leaves for a fresh contrast.

The recipe

Roast the shrimps and the garlic

Preheat the oven to 200C with ventilation.

Add the shrimps to a large bowl and season with salt, pepper and a drizzle of olive oil.

Spread them on a baking tray lined with baking paper.

Peel the garlic cloves and place them in one corner of the tray, drizzling them with a little olive oil.

Roast for about 15 minutes, until the shrimps are cooked and lightly charred.

After the first 7-8 minutes, remove the garlic cloves, and set them aside.

Cook the pasta

While you preheat the oven

While the oven gets hot, bring a large pot of salted water to a boil. (this way you can boil the pasta while the shrimps are in the oven).

Cook the pasta according to the package instructions.

Drain and reserve about 100-150 ml of the cooking water.

Prepare the dressing

In a blender add the basil, roasted garlic, lemon zest, Parmesan, olive oil, dried tomatoes, pine nuts, and about 50 ml of the reserved pasta cooking water.

Blend at medium speed until smooth and creamy.

Adjust consistency with more pasta water if needed.

Season with salt and freshly ground pepper to taste.

Assemble

Arrange a few crunchy lettuce leaves on the serving plates.

In a large pan or pot, toss the cooked pasta and the roasted shrimps with olive oil, about 50 ml of pasta water and a sprinkle of grated Parmesan. (The technique is similar to Fettuccine Alfredo but here the butter is replaced with olive oil.)

Transfer to serving plates.

Drizzle with the red pesto dressing, and finish with more grated Parmesan.

Serve immediately - and enjoy !

INGREDIENTS - for two portions

Organic or “Best you can get” !