Pesto spaghetti with shrimp and pine nuts

Ingredients for 2 servings:

• 250g spaghetti
• 200 g shrimp(s)
• 2 tbsp pesto, green
• 20 g Parmesan
• 30 g pine nuts
• 1 tbsp olive oil
• 4 sprigs of basil
• 2 sprigs of thyme
• some salt and pepper from the mill

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Thaw the prawns, rinse thoroughly, and pat dry. Grate the Parmesan cheese and set aside. Wash the parsley, basil, and thyme, picking off the leaves, and roughly chop everything. Toast the pine nuts in a pan. Remove from the pan and set aside for now. Cook the spaghetti in plenty of salted water according to the package instructions. Heat the olive oil in a pan and briefly fry the prawns. When the prawns are almost cooked, add the toasted pine nuts and fry for about another half a minute. Season with salt and pepper. Drain the pasta in a colander, return it to the pot, and toss it with two tablespoons of pesto, stirring well. Place the pasta on a plate. Sprinkle the prawns and pine nuts over the top. Sprinkle with the grated Parmesan cheese and chopped herbs.