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Shrimp and Pesto Pasta

Prep Time 10 minutes
Cook Time 20 minutes
Servings 4


  • For The Pesto Pasta:
  • 16 ounces Bucatini pasta cooked to the instructions on the pack
  • 1 jar Sacla basil pesto
  • 1 pound shrimp deveined and with the tails off
  • 1 Tbsp olive oil
  • 8 ounces Pecorino Romano cheese
  • For The Chocolate Caprese Torte:
  • 1 3/4 sticks unsalted butter
  • 1 1/4 cups almonds
  • 6 ounces bittersweet chocolate
  • 4 large eggs separated


  • Boil the pasta in salted water. As the pasta is cooking heat the olive oil in a pan until hot.
  • Add the shrimp and cook for 2 minutes.
  • Pour the pesto into the pan with the shrimp and cook for a further 4-5 minutes over a medium high heat.
  • Drain the pasta and return it to the pot. Add the shrimp pesto mixture to the pasta and stir gently until the pasta is well coated.
  • Garnish with some shaved Pecorino and serve at once.
  • Melt the butter for the chocolate cake and set aside. Preheat the oven to 350 degrees and butter a 10 inch pan or spring form pan.
  • Grind the almonds and chocolate in a food processor until fine.
  • Using an electric mixer whisk the egg yolks with the sugar until thick and pale. Add the almond mixture and the melted butter and gently combine.
  • Beat the egg whites until stiff peaks form. Gradually add the whites to the cake mixture and gently fold through.
  • Pour the mixture into the prepared pan and bake for about 45-50 minutes and the sides of the cake pull away from the pan.
  • Cool before cutting.