Black Truffle
Shrimp Pesto Pasta

A luxurious twist on classic Italian pesto, featuring vibrant spinach pesto infused with black truffle sauce, topped with succulent pan-seared shrimp.

Ingredients

• 200 g spaghetti noodles
• 200 g shrimp
• 100 g fresh spinach leaves
• 2 tbsp nuts
• 1 tbsp black truffle sauce
• 30 ml whipping milk
• 2 cloves garlic
• 1 tbsp olive oil
• to taste salt
• to taste black pepper
• 1 pinch sugar
• to taste grated cheese

Instructions

1. 1Season the shrimp

   

   Place the raw shrimp in a metal tray or shallow dish. Season them evenly with freshly ground black pepper, salt, and a generous drizzle of olive oil to infuse them with flavor.

   Tip: Pat the shrimp dry with a paper towel before seasoning; this helps the oil and spices adhere better and ensures a good sear later.
2. 2Blanch the spinach

   

   Bring a pot of water to a rolling boil. Carefully submerge the fresh spinach leaves into the hot water and let them blanch for exactly one minute until they are just wilted and bright green.

   Tip: Keep a close eye on the spinach, as leafy greens cook incredibly fast and can turn mushy if left in boiling water too long.
3. 3Blanch the spinach

   

   Transfer the blanched spinach directly into an ice water bath to stop the cooking process and preserve its vibrant green color.

   Tip: Keep the ice water ready before blanching so you can plunge the greens immediately.
4. 4Transfer spinach to processor

   

   After cooling the blanched spinach, use your hands to squeeze out as much excess moisture as possible. Place the firmly squeezed spinach directly into the bowl of a glass food processor.

   Tip: Removing the excess water is critical; if the spinach is too wet, it will water down the rich pesto sauce.
5. 5Add nuts for texture

   

   Add a spoonful of chopped nuts to the food processor right on top of the spinach. The nuts will give the final sauce a rich, textured, and slightly earthy base.

   Tip: Pine nuts are traditional for pesto, but you can easily substitute with walnuts, almonds, or cashews depending on what you have on hand.
6. 6Incorporate truffle sauce

   

   Drop a spoonful of black truffle sauce into the food processor with the spinach and nuts. This luxurious addition will provide an intense, savory aroma and elevate the entire flavor profile of the dish.

   Tip: Truffle sauce has a very strong and distinct flavor, so start with just one spoonful and adjust later if you want a bolder taste.
7. 7Add dairy to the processor

   

   Pour whipping milk, milk, or butter into the food processor containing the squeezed spinach and other flavorings.

   Tip: Adding dairy helps achieve a rich and smooth consistency for the pesto sauce.
8. 8Blend into a smooth pesto

   

   Secure the lid and press down to blend everything together inside the food processor until a smooth green sauce forms.

   Tip: Blend thoroughly to ensure the nuts and spinach are completely incorporated.
9. 9Pan-fry the shrimp

   

   Place the seasoned shrimp into a hot pan with olive oil and fry until fully cooked and opaque, then remove them from the pan.

   Tip: Do not overcook the shrimp to keep them tender and juicy.
10. 10Sauté minced garlic

    

    Add minced garlic into the same pan and sauté until fragrant and lightly golden.

    Tip: Keep the heat medium-low so the garlic does not burn.
11. 11Combine noodles and garlic

    

    Add the cooked spaghetti noodles directly into the pan with the sautéed garlic and toss to combine.

    Tip: Toss the noodles well to absorb the infused garlic flavor.
12. 12Pour pesto sauce over the pasta

    

    Pour the freshly blended green pesto sauce directly over the cooked spaghetti noodles and sautéed garlic in the pan.

    Tip: Add the sauce while the heat is low to prevent the vibrant green color of the spinach from dulling.
13. 13Season with salt and sugar

    

    Sprinkle a little salt and sugar evenly over the pasta and pesto sauce to balance the savory and aromatic flavors.

    Tip: A small touch of sugar helps cut through the natural bitterness of the spinach.
14. 14Toss and mix the pasta

    

    Use a pair of tongs to thoroughly toss and mix the pasta, garlic, and green sauce together until every strand is evenly coated.

    Tip: Toss gently to avoid breaking the long spaghetti strands.
15. 15Roll and plate the pasta

    

    Use kitchen tongs to carefully grab and twist the pasta into a neat, elegant shape, then place it onto a serving plate.

    Tip: Twisting the pasta against the side of the pan helps create a compact, restaurant-style mound.
16. 16Top with pan-fried shrimp

    

    Take the previously cooked, pan-fried shrimp and use tongs to arrange them carefully on top of the plated pesto pasta.

    Tip: Place the shrimp in an even row or neat cluster to enhance the presentation.

Storage & Reheating

Burn It Off

Frequently Asked Questions