Tossing Fusilli Lunghi with creamy avocado pesto, shrimp, and ripe cherry tomatoes makes perfect pasta. Quick and easy, it will become a family favorite.
4 first-course servings or 2 main course servings. Cooking time is about 12 minutes.
1 pound (454 g) fusilli lunghi
Extra-virgin olive oil
6 ounces (170 g) shelled raw shrimp, cut into small pieces (8 to 12 small size)
6 ounces (170 g) fresh ripe cherry tomatoes, split in half (16 small)
1 to 1 1/4 cups (237 to 295 ml) avocado pesto (Click for the recipe: https://marybethclark.com/?recipe=avocado-pesto)
Pasta cooking water to thin out pesto, as needed
Grated cheese to taste (even with shrimp it is wonderful)
Fresh basil leaves, parsley leaves, sweet marjoram leaves
Freshly cracked or ground black pepper
1. Boiling the Pasta: In a deep pasta pot, bring salted water to a rolling boil. Immerse the pasta in the water, and swirl occasionally with a fork to prevent the pasta from sticking together. While the pasta is boiling, scoop out 1/2 cup (120 ml) pasta cooking water and reserve for the sauce. When the pasta is al dente, drain it leaving a very small amount of cooking water clinging to the strands. Immediately transfer it to the pan with the sauce.
2. Making the Sauce: Meanwhile, in a broad non-stick pan, warm the oil over medium heat. Add the shrimp and stir, then add the split cherry tomatoes. Saute until the shrimp are cooked and the tomatoes are barely cooked, about 1 minute. Add the boiled pasta and toss. Turn off the heat.
When cool to the touch, not cold to the touch, stir in the avocado pesto. Add cooled down pasta cooking water as needed to thin out the pesto and toss. Plate, garnish as you wish, and enjoy.