Shrimp Capellini (for 1-2 )

   Ingredients

 5-6 Jumbo  Shrimps 

2- 3 Cloves Garlic

 Oil

1 cup White Wine

**Pesto Sauce

1 cup Heavy Cream 36%

Shredded Parmesan Cheese 

Semi-Boiled Angel Pasta

Foccacia Italian Bread( Store bought)

Thyme

1 Roasted Tomato

Salt & Pepper to taste
Baby spinach leaf to garnish

Pesto Sauce Ingredients

1 Cup Basil leaves

1/4 cup grated Romano/ Parmesan Cheese

1/4 cup Extra virgin Olive Oil

1/3 cup Pine nuts

2 Garlic cloves minced (2 tspns)

Salt & Pepper to taste

Method for Pesto sauce  

In a food processor/ blender mix the basil leaves and pine nuts and pulse for a bit then add the cheese & garlic. Mix again.While the food processor is running , now add the oil slowly to emulsify. Finish it with salt & pepper and Pesto Sauce Done! 

Method for roasted tomato

Marinate the tomato with Salt, pepper , thyme & extra virgin olive oil and slow roast it in the oven at 275 D. Fahrenheit for about 15-20 mins till it gets charred on the top. Slice ‘em up and set it aside.

Method for Shrimp Capellini

In a frying pan, add oil and minced garlic and sauté the shrimp for 3 mins. Add salt, pepper and white wine. Cook for couple mins then add the pesto and heavy cream. Let it come to a boil and put the grated parmesan cheese . Add the semi boiled pasta and toss it with the roasted tomatoes. Toast the Focaccia Italian bread with garlic and butter and slice it up and serve it on the side with the pasta. Garnish it with the baby spinach leaf on top and DONE !