Pasta with peas pesto and gray shrimps

I saw this recipe in an old "Sorrisi e Canzoni: In Tavola" I literally stole from my mother a couple of years ago. I took me so long to come around to try it and, as usual, I did not really try the recipe as written. I decided to got for a sligthly lighter version and to use gray shrimps instead of the much less tasty pink ones. Tasty dish and healthy too!! Again a mix of an italian recipe with a belgian twist ... the grijse garnalen or gray shrimps.

Serves: 2 as a main course
FlexiPoints: 6 or 5.5 with pasta integrale

Suggested wine: I love a sancerre with shrimps. In this case also something lighter like a pinot grigio should be perfect.

Ingredients:
- 200g short pasta, possibly "pasta integrale"
- 200g peeled gray shrimps
- 300g peas
- 1 tbsp olive oil
- 6 tbsp 8% single cream
- 5 basil leaves
- 1 garlic clove
- Salt and pepper as needed

How-to:
1. Cook for peas in unsalted boiling water for 5’ or until tender.
2. Put the (peeled) garlic, peas, cream, basil and some seas salt in a kitchen robot and whiz it until a chunky cream is obtained.
3. Boil the pasta in salted water. Incorporate 2 tbsp of the cooking water to the peas pesto.
4. Stir-fry the shrimps for 5’ with the oil. Add pasta and keep cooking for 1’. Remove from the heat and add the pesto. Season with pepper and stir well until the pesto is uniformly distributed.
5. Serve immediately.