Pesto Shrimp

Name: Pesto Shrimp
Yield: 6 servings
Cuisine: British
Ingredients: 800 g shrimp; 4 cups penne pasta; 2 Tbsp butter; 1 Tbsp olive oil; 1 tsp minced garlic; 3 spring onions; 6 cherry tomatoes, chopped roughly; 1 Tbsp fresh lemon zest; 3 Tbsp basil pesto (I used homemade); 1/4 cup sour cream; 1/4 cup grated Parmesan; Salt and pepper to taste

Bianca Mwale @bianca_eatsy

Zomba, Malawi

My sister discovered a stash of recipe cutouts that I keep as souvenirs from food packaging and asked if I ever got to cook any of them. That had me going through my drafts realizing that how I ignored that cutout stash is the same way I ignore my recipe drafts. My main reason has been mostly forgetting to take a picture of the final plating that I’d have to wait until I recreate the dish to finally take a picture (which hardly happens lol), more so on days that I cook for a large group.

Bianca Mwale @bianca_eatsy

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Ingredients

6 servings

800 gshrimp
4 cupspenne pasta
2 Tbspbutter
1 Tbspolive oil
1 tspminced garlic
3spring onions
6cherry tomatoes, chopped roughly
1 Tbspfresh lemon zest
3 Tbspbasil pesto (I used homemade)
1/4 cupsour cream
1/4 cupgrated Parmesan
Salt and pepper to taste

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Steps

1

Cook pasta according to package instructions, drain and set aside
2

Pat dry prawns on clean paper towels
3

Heat oil and butter in a shallow pan until all the butter melts and is heated up
4

Sauté the garlic and spring onion until fragrant, then add the shrimp and cook stirring for 4 minutes
5

Stir in tomatoes and let cook on medium heat for 3 minutes and finally stir in the sour cream, pasta, pesto and cheese
6

Serve immediately