Preparation Method
1. Cook the pasta
Bring a large pot of salted water to a boil.
Add the pasta and cook according to package instructions until al dente.
Drain the pasta, reserving about ½ cup of pasta water.
2. Prepare the pesto sauce
Heat 2 tablespoons olive oil in a large pan over medium heat.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Stir in the basil pesto and the cooking cream (if using).
Add a small amount of reserved pasta water to loosen the sauce.
Toss the cooked pasta in the sauce until well coated. Season with salt and pepper.
3. Cook the shrimp
In another skillet, heat butter and olive oil over medium heat.
Add the garlic and cook briefly.
Add the shrimp and cook for 2–3 minutes per side until pink and cooked through.
Season with salt, pepper, and lemon juice.
4. Fry the eggs
Heat a small pan with a little oil.
Crack the eggs into the pan and cook until the whites are set but the yolk remains runny (sunny-side up).
5. Assemble the dish
Place the pesto pasta on a serving plate.
Arrange the garlic shrimp on top or beside the pasta.
Add the fried egg on top of the pasta.
Sprinkle with fresh parsley or green onions and Parmesan cheese if desired.
✅ Serving Tip:
When serving, break the egg yolk and mix it into the pasta for a rich, creamy sauce that enhances the pesto flavor.
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