Busiate with Piccadilly Tomatoes, Shrimp, and Crushed Pistachios

Name: Busiate with Piccadilly Tomatoes, Shrimp, and Crushed Pistachios
Total time: 3000 s
Yield: Serves 4 servings
Ingredients: 14 oz busiate pasta (about 400 g); 12 oz Piccadilly tomatoes (about 350 g); 12 oz Argentine shrimp (about 350 g); Garlic; Salt; Black pepper; 3.5 oz crushed pistachios (about 100 g)

alessandra ginesi @Alessandra1993

Busiate with Piccadilly Tomatoes, Shrimp, and Crushed Pistachios

alessandra ginesi @Alessandra1993

Saved

Ingredients

50 minutes

Serves 4 servings

14 ozbusiate pasta (about 400 g)
12 ozPiccadilly tomatoes (about 350 g)
12 ozArgentine shrimp (about 350 g)
Garlic
Salt
Black pepper
3.5 ozcrushed pistachios (about 100 g)

Saved

Steps

50 minutes

1

Peel and clean the shrimp, removing the shells. Rinse them under cold running water and set aside.
2

Wash and chop the tomatoes. In a skillet, heat a little olive oil and sauté the garlic. Remove the garlic, add the tomatoes, and cook for about 10 to 15 minutes.
3

In another skillet, heat some olive oil and add the shrimp. When they turn pink, add the cooked tomatoes.
4

Bring a pot of water to a boil. Add the pasta and cook until al dente, then drain.
5

Place the pasta on a serving platter and top with the remaining shrimp and crushed pistachios.
6