Rosé Shrimp Pasta

July 9, 2018by Sara Assi


3/4 cup pesto sauce (recipe follows) 

1.5-2 TBS tomato paste 

1 cup cherry tomato, halved

500 grams uncooked shrimp 

200 ml low fat cooking cream 

1 cup pasta water

2 garlic cloves, minced

Italian spices, salt and black pepper to taste

Hot pepper/chili flakes are optional 

A handful of fresh basil, finely chopped 

500 grams cooked pasta 


Heat a pot

Add pesto sauce and tomato paste and heat them 

Add tomato, shrimp, salt, black pepper and italian spices and cook for 3 mn 

Add fresh basil, cooking cream and pasta water and let simmer for around 5-7 mn 

Add the cooked pasta and combine everything together 

Serve with some grated parmesan cheese and devour

Pesto Sauce:


2 cups basil leaves 

2 garlic cloves 

2 TBS lightly roasted pine nuts 

1/2 cup good olive oil  

A squeeze of lime 

A pinch of lime zest 

A tiny bit of black pepper 


In a food processor, place the basil, pine nuts, garlic, black pepper, lime zest and squeezed lime (squeeze directly in the processor u only need a tiny bit), process all until u obtain a fine mixture 

With the processor on low speed, add the olive oil as a thin thread in a steady motion until they are all well incorporated

Add the parmesan and process just until blended 

Use immediately, u can also refrigerate or freeze for later use! 

Sara Assi

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