Ingredients:

  • 1 box (16 oz/450g) bowtie (farfalle) or trottole pasta
  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 1/2 tbsp pesto (store-bought or homemade)
  • 1 tbsp sun-dried tomatoes, oil-packed, drained and chopped
  • 1 tsp capers, drained
  • 1/4 tsp dried basil
  • 1/4 tsp black pepper
  • 1/4 tsp garlic salt
  • 2 1/2 oz (70g) Romano cheese, Asiago cheese, or a combination of both, grated
  • 2 tablespoons olive oil
  • Salt to taste

Instructions:

  1. Fill a large saucepan with water, add a generous pinch of salt, and bring to a rolling boil over high heat.
  2. Heat the olive oil in a large skillet or sauté pan over medium heat. Add the pesto, sun-dried tomatoes, basil, pepper, and garlic salt. Simmer for 2-3 minutes, stirring occasionally, until fragrant.
  3. Stir the capers into the pesto sauce.
  4. Lightly season the shrimp with salt and pepper.
  5. Add the pasta to the boiling water and cook according to package directions until al dente (usually about 8-10 minutes).
  6. Add the seasoned shrimp to the pesto sauce in the skillet. Cook for 2-3 minutes per side, or until pink and opaque. Don't overcrowd the pan; cook in batches if necessary.
  7. Drain the pasta using a colander, reserving about 1/2 cup (120ml) of the pasta water. Return the drained pasta to the saucepan. Add the shrimp and pesto sauce to the saucepan with the pasta. Stir gently to combine, adding a splash of the reserved pasta water if needed to create a creamy sauce.
  8. Stir in half of the grated cheese until melted and incorporated.
  9. Serve the pasta immediately, topped with the remaining grated cheese.