Italian pasta is a favorite of many families, especially children, so housewives can change the taste of the weekend dish with pasta combined with shrimp, zucchini pesto sauce and sun-dried cherry tomatoes.
This perfect combination will bring a noodle dish with the fresh flavor of shrimp, the sweet taste of zucchini and the rich taste of pesto sauce to help bring poetry to the weekend meal.
To make the above dish, housewives need to prepare 200gr of pasta (can be large or small pasta); 300gr of fresh shrimp; 1 zucchini; 50gr of dried cherry tomatoes; 50gr of pesto sauce; 2 cloves of garlic; 30ml of olive oil; 30gr of Parmesan cheese; a few fresh basil leaves and some other basic spices.
Cook the pasta in a pot of boiling water with a little salt until soft, then remove and rinse with cold water. Mix the pasta with a little olive oil to prevent it from sticking together. After cleaning the fresh shrimp, season with a little salt and pepper, leave for about 10 minutes to absorb the spices.
Heat a pan over medium heat, add 1 tablespoon olive oil and saute minced garlic. Add shrimp and stir-fry over high heat until firm and light pink, then remove to a plate to cool.
Next, add a little olive oil and zucchini to the pan and stir-fry quickly. Season with a little salt to get a sweet and salty taste and stir-fry until the zucchini is crispy and sweet.
Add the pasta to the pan with the zucchini, add the pesto sauce and continue to stir-fry over low heat. Once the pasta is well coated with the pesto sauce, add the shrimp and sun-dried cherry tomatoes and stir gently so as not to break the tomatoes.
Season again if necessary then turn off the heat, and add Parmesan cheese and mix well to melt evenly in the dish.
Serve the pasta on a plate, garnish with fresh basil leaves and add a little ground pepper to enhance the delicious flavor.
