Spaghetti with basil “pesto” and prawns

METHOD

Remove the shrimp from the bag, place them in a colander or strainer and rinse for about 5 minutes under cold running water or until thawed.
In a large pan with a nonstick bottom, pour a little oil and brown a whole clove of garlic: as soon as it is golden brown, remove it and pour the shrimp into the pan.

Deglaze with brandy letting it evaporate, season with salt and pepper.
Put the spaghetti to cook and when they are quite al dente, drain them, keeping 2-3 ladles of the cooking water aside. Pour the spaghetti directly into the pan with the shrimp; add a ladleful of the pasta cooking water and finish cooking. When the spaghetti is ready, turn off the heat and pour in the pesto, add a little more pasta cooking water and mix the ingredients well. If desired, add lightly blanched cherry tomatoes.