Summer is kicking in fast and we can’t wait to celebrate it with the best Mediterranean flavours! Easy, delicious and beautiful summer recipe ready to be savoured.
1 pack black squid ink fusilli pasta by Morelli
3 tbsp lemon olive oil by Roi
3 tbsp capers by Cutrera
4 tbsp olives
2 lb shrimp
A handful fresh basil
2 tbsp salt
1 lb cherry tomatoes
2 cloves garlic
Slice the garlic, peel the shrimp (if using peeled 1,5 lb is plenty) and chop the tomatoes in halves. In a pan heat 2 tbsp of olive oil and sizzle the garlic for a minute, once golden add the shrimp and sauté for 7 minutes. Rinse the salt from the capers.
On the side bring a pot of water to boil, add 2 tbsp of salt and cook the pasta for 7 minutes. Drain and put in a large bowl, drizzle with EVOO and let cool for at least 10 minutes. Add the shrimp, tomatoes, olives, capers, torn basil leaves and plenty lemon olive oil for the perfect Mediterranean touch. Serve cold.