At my home, we adore pasta because it’s quick, simple, and tasty. It’s the kind of meal that can be whipped up in no time, making it an ideal choice for busy weekdays when everyone in the family is looking for something delicious to eat. However, I must admit that my culinary repertoire has often leaned heavily on the tried-and-true combination of store-bought tomato sauce and meatballs. After all, when you’re not Italian and certainly not a pasta expert, it’s easy to fall into a routine that feels comfortable but perhaps a bit uninspired. That was until I stumbled upon a gem that transformed our weeknight dinners: Pesto alla Calabrese.
So, what exactly is Pesto alla Calabrese? This delightful Italian sauce hails from the Calabria region and offers a vibrant twist on the more commonly known basil pesto. What sets it apart is its smoky and spicy flavor profile, primarily derived from charred red peppers. The moment I tasted it, I knew I had discovered something special. The rich smokiness makes it an excellent companion for chicken or seafood, opening up a whole new world of culinary possibilities in my kitchen.
Now, you might be wondering where to find this treasure. Fear not! Pesto alla Calabrese should be readily available at your local grocery store, nestled among other pasta sauces just waiting to elevate your meals.
In this blog post, I’m excited to share my Creamy Pesto Calabrese Pasta with Scampi recipe—a dish that not only brings the flavors of Italy into your home but also fits seamlessly into your busy lifestyle. So grab your apron and let’s dive into this deliciously easy recipe that will have everyone at the dinner table asking for seconds!
Creamy Pesto Calabrese Pasta with Scampi
- Prep Time: 20
- Cook Time: 20
- Total Time: 40 minutes
- Yield: 2 1x
- Category: Dinner
Ingredients
- 200g pasta of your choice (e.g., penne or fusilli)
- 190g Pesto Calabrese
- 1 tablespoon olive oil
- 1 Shallot, finely chopped
- 100g cherry tomatoes, halved
- 2 cloves garlic, minced
- 100ml heavy cream
- 50g grated Parmesan cheese
- Salt and pepper to taste
- Fresh basil (Cut to small pieces)
- 200g scampi (pre-thawed and deveined)
Instructions
- Cook the Pasta:
- Bring a pot of salted water to a boil and cook the pasta according to package instructions until al dente. Drain and set aside.
- Prepare the Vegetables:
- In a large skillet, heat the olive oil over medium heat.
- Add the chopped Shallot, garlic and tomatos. Sauté for about 5 minutes until softened.
- Make the Sauce:
- Lower the heat and stir in the Pesto Calabrese and heavy cream.
- Add the fresh basil
- Add the cooked pasta to the skillet and gently toss to coat the pasta with the sauce.
- Stir in the grated Parmesan cheese until melted and the sauce is creamy.
- Season and Serve:
- Season with salt and pepper to taste.
- Divide the pasta between two plates, garnish with fresh basil leaves if desired, and serve immediately.
Enjoy your creamy and flavorful Pesto Calabrese pasta!
