Bavette 320 g
Shrimps 400 g
Extra – virgin Olive Oil 30 g
1 garlic segment
Brandy 50 g
3 jars of Pesto Lavezzari
Boil water in a pot and add salt. In the meantime clean the shrimps. Wash them under cool water, then gently remove the head, legs, shell and tail. CU the back with a little knife and carefully take out the intestines. Now the shrimps are ready: cut them in little pieces and set them aside.
Take a nonstick pan and use it to brown the garlic in olive oil. When the garlic turns golden take it out and add your shrimps in the pan.
Blend with brandy and add salt and pepper. Immerse the pasta in boiling water and when it is ready, strain it (keeping 2 o 3 glasses of water)and put it in the pan with the shrimps add a glass of cooking water to complete the cooking process and preventing the pasta to become dry. Mix for a couple of seconds untill the water is absorbed. When the pasta is ready, take it away from the heat and add the pesto, use another spoon of cooking water if necessary and blend the ngredients together.
Your bavette are ready to be served!