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Italian Shrimp Tartare Pasta with Pesto and Lemon
This Italian shrimp tartare pasta is a refined yet simple dish made with fresh raw shrimp, basil pesto and lemon. It’s quick to prepare, full of bright Mediterranean flavors, and perfect when you want something elegant without spending hours in the kitchen.In this recipe, tender linguine are tossed with creamy homemade pesto and topped with a delicate shrimp tartare.
Ingredients
- 350 g linguine - 12 oz
- 180 g basil pesto - 6 oz
- 1 organic lemon - zest and a little juice
- 100 g very fresh red shrimp, sushi-grade - about 10
- 3 tablespoons extra virgin olive oil
- salt - to taste
- freshly ground black pepper - to taste
Instructions
- Start by bringing a large pot of salted water to a boil for the pasta.In the meantime, clean the shrimp by removing the head, shell and dark vein.
- Pat them dry with paper towels, then finely chop them with a knife. Avoid using a food processor, as it would ruin the texture.Place the chopped shrimp in a bowl.
- Season with the extra virgin olive oil, freshly ground black pepper and a little lemon zest.
- Mix gently and keep refrigerated while you cook the pasta.
- Add the salt and a small squeeze of lemon juice only at the end, to keep the shrimp fresh and delicate.
- Cook the linguine in boiling salted water until al dente. Before draining, reserve a little of the cooking water.
- Transfer the pasta to a bowl and toss with the pesto, adding a few tablespoons of the cooking water to create a creamy sauce. Drizzle with a little olive oil and toss to combine.
- Arrange the pesto linguine on plates and top with the shrimp tartare. Finish with a touch of lemon zest and freshly ground black pepper. Serve immediately.
Nutrition
Serving: 100gCalories: 265kcalCarbohydrates: 6gProtein: 7gFat: 24gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 44mgSodium: 451mgPotassium: 103mgFiber: 1gSugar: 2gVitamin A: 913IUVitamin C: 14mgCalcium: 96mgIron: 1mg
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