SHRIMP & PESTO PASTA

Summer Evenings and the Scent of Basil

When I think of summertime in our home, I think of the kitchen windows wide open, the scent of fresh basil drifting through the screens, and my mother’s hands moving effortlessly as she blended pesto in the mortar. This shrimp and pesto pasta was a favorite on warm nights—simple, satisfying, and always served with a sense of occasion. My father would bring home shrimp from the market, and I’d help peel them at the sink while he told stories from his childhood in Naples. Every bite feels like those golden evenings—when the sun lingered and nobody was in a rush.

It’s a dish that brings people together—light, full of flavor, and perfect for any dinner that deserves a little romance and memory.

INGREDIENTS

• 1 lb Alessi Linguine or Spaghetti

• 1/2 cup Alessi Pesto

• 1 lb shrimp, peeled and deveined

• 2 tablespoons Alessi Extra Virgin Olive Oil

• 2 cloves garlic, minced

• 1/4 teaspoon Alessi Sea Salt

• 1/4 teaspoon Alessi Ground Black Pepper

• Juice of 1/2 lemon

• Freshly grated Parmesan cheese (optional)

• Fresh basil for garnish

INSTRUCTIONS

1. Boil a large pot of salted water and cook pasta according to package instructions. Drain and set aside, reserving 1/4 cup of pasta water.

2. In a large skillet, heat olive oil over medium heat. Add garlic and sauté until fragrant (about 1 minute).

3. Add shrimp to the skillet, season with salt and pepper, and cook for 2–3 minutes on each side, until pink and opaque.

4. Stir in the pesto and reserved pasta water, then toss in the cooked pasta.

5. Squeeze fresh lemon juice over the pasta and toss until everything is well coated.

6. Serve immediately, topped with Parmesan and fresh basil.