Ingredients with Measurements:
- 1 pound raviggiolo pasta
- 1 pound shrimp, peeled and deveined
- 1/2 cup pesto sauce
- 1/4 cup olive oil
- 1/4 cup grated Parmesan cheese
- Salt and pepper to taste
Special equipment needed:
- Large pot
- Colander
- Large skillet
Step-by-step instructions:
1. Bring a large pot of salted water to a boil. Add the raviggiolo pasta and cook according to package instructions until al dente. Drain and set aside.
2. In a large skillet, heat the olive oil over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until pink and cooked through.
3. Add the cooked raviggiolo pasta to the skillet with the shrimp. Toss to combine.
4. Add the pesto sauce and grated Parmesan cheese to the skillet. Toss to combine and coat the pasta and shrimp evenly.
5. Season with salt and pepper to taste.
6. Serve hot and enjoy!
- Time:
Preparation time: 10 minutes
- Cooking time: 15 minutes
Temperature:
- Medium-high heat
Serving size:
- 4 servings
Nutritional information:
- Calories: 550
- Fat: 28g
- Carbohydrates: 45g
- Protein: 30g
Substitutions for ingredients:
- Raviggiolo pasta can be substituted with any other type of pasta.
- Shrimp can be substituted with chicken or tofu.
- Pesto sauce can be substituted with any other type of pasta sauce.
- Parmesan cheese can be substituted with any other type of hard cheese.
Variations:
- Add cherry tomatoes or roasted red peppers for extra flavor and color.
- Substitute the shrimp with scallops or mussels for a seafood twist.
- Add pine nuts or walnuts for extra crunch.
Tips and tricks:
- Make sure to cook the shrimp until they are pink and cooked through.
- Don't overcook the pasta, as it can become mushy.
- Use fresh pesto sauce for the best flavor.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve on a large platter with fresh herbs and lemon wedges.
Garnishes:
- Fresh basil or parsley.
Pairings:
- Serve with a crisp white wine, such as Pinot Grigio.
Suggested side dishes:
- Garlic bread or a simple green salad.
Troubleshooting advice:
- If the pasta is too dry, add a splash of olive oil or pasta water to loosen it up.
Food safety advice:
- Make sure to cook the shrimp until they are pink and cooked through to avoid any foodborne illnesses.
Food history:
- Raviggiolo pasta is a traditional Italian pasta that originated in Tuscany.
Flavor profiles:
- This dish is savory and slightly salty, with a hint of nuttiness from the pesto sauce.
Serving suggestions:
- Serve hot and enjoy as a main dish.
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Region: Italian