Penne with almond pesto and shrimp

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Penne with almond pesto and shrimp
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it br de es fr
696
Calories per serving
  • Lactose Free
  • Energy Kcal 696
  • Carbohydrates g 70.6
  •   of which sugars g 8.2
  • Protein g 25.2
  • Fats g 34.8
  •   of which saturated fat g 5.88
  • Fiber g 15.3
  • Cholesterol mg 67
  • Sodium mg 509
  • Difficulty: Very easy
  • Prep time: 20 min
  • Cook time: 10 min
  • Serving: 4
  • Cost: Average

PRESENTATION

Pennette with almond pesto and shrimp is the kind of shrimp pasta recipe that can turn an ordinary night into something really special. In Liguria, they love seafood and fresh herbs—it's legendary—and this dish gives a creative twist with a creamy almond pesto instead of the usual basil version. Really, the almonds give the sauce a rich, velvety texture that clings beautifully to the pasta. The shrimp? They add a tender, briny pop to each bite. A touch of lemon zest makes it fresh, cutting through the creamy sauce and really highlighting the seafood. Choosing 5-grain pennette gives it a modern, healthier twist, yet still keeps that comforting Italian feel. This easy shrimp pasta is quick to make but looks and tastes like it was planned days in advance.

Adding almond pesto to this seafood pasta dish doesn't just change the flavor—it brings a rustic, slightly nutty edge that pairs perfectly with the shrimp. While folks in Liguria might prefer their classic basil pesto, this twist? Just right for a date night or if you want to try something new. The 5-grain pasta adds a nice chew and a hearty bite. So, it’s both filling and stylish. You know, serve it with fresh herbs and maybe a little extra zesty lemon on top, and it’s both pretty and inviting. Whether cooking for someone special or just craving a simple yet elegant dinner, this almond pesto pasta blends the best of Italian tradition with innovative ideas.

It’s quick, filled with moist, savory bites, and sure to impress anyone at the table. For those nights when you want your meal to look fancy without spending forever in the kitchen, this recipe’s a smart choice. It's like showing off without the fuss—really, really good. Perfect for making your meal both memorable and satisfying.

INGREDIENTS

696
Calories per serving
5-grain Pennette Rigate pasta 14.1 oz (400 g)
Shrimps 1 lb (450 g)
Lemon peel ¼
Garlic 2 cloves
Extra virgin olive oil to taste
Fine salt to taste
Black pepper to taste
For the almond pesto
Peeled almonds 3 oz (85 g)
Extra virgin olive oil 4 ½ tbsp (60 g)
Grana Padano PDO cheese 0.7 oz (20 g) - to grate
Pecorino cheese 0.7 oz (20 g) - to grate
Lemon peel ½
Marjoram 3 sprigs
Fine salt to taste
Black pepper to taste
for garnish
Lemon peel ¼
Marjoram to taste
Preparation

How to prepare Penne with almond pesto and shrimp

To prepare the penne with almond pesto and shrimp, first clean the shrimp: rinse them under running water, remove the head and shell 1, then cut the shelled shrimp in half lengthwise 2 and gently pull the black string inside, which is the intestine, with the tip of the knife 3. For further instructions, you can consult our cooking school on How to clean shrimp.

Once all the shrimp are cleaned, put a pot of water on the stove to cook the pasta and proceed with the preparation of the almond pesto: place the peeled almonds in a mixer, add the grated Grana cheese 4, the grated pecorino cheese 5, the marjoram leaves 6,

the grated zest of half a lemon (be careful to take only the yellow part) 7, the extra virgin olive oil 8, salt 9 and pepper,

then blend until you get a rather creamy consistency 10. At this point, the water should be boiling, so add the pasta 11 and cook it for the time indicated on the package. Meanwhile, cook the shrimp: briefly sauté the garlic cloves in oil in a pan, then add the shrimp 12 and sauté them for a few minutes over medium heat.

Season with salt and pepper 13, grate about half of the remaining lemon zest that you used for the pesto 14 and add a ladle of pasta cooking water 15, then turn off the heat.

If you wish, remove the garlic cloves from the pan, then add the almond pesto to the cooked shrimp 16 and mix everything well 17. Once cooked, drain the pasta and add it to the sauce in the pan 18, saving a couple of ladles of its cooking water.

Mix to blend the pasta well with the sauce 19, always with the heat off, adding another ladle of pasta cooking water if necessary. Transfer the seasoned pasta to the serving dish, add the remaining grated lemon zest 20 and some marjoram leaves 21: your penne with almond pesto and shrimp are ready to be served hot!

Storage

It is recommended to serve the penne with almond pesto and shrimp immediately. The almond pesto can be stored for 3-4 days in the refrigerator, sealed in a glass jar and covered with oil, or you can freeze it.

Tip

If you don't like pecorino, you can replace it with the same amount of Grana or Parmesan. To scent the pesto, you can use thyme instead of marjoram. Finally, why not give this dish an even more sophisticated touch by replacing the shrimp with langoustines?

For the translation of some texts, artificial intelligence tools may have been used.
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