Lightly toast the pine nuts and put to one side. Toast the breadcrumbs until golden.
Bring water to boil for the pasta and cook the trenette until ‘al dente’.
Sautee the shelled and rinsed shrimps in some oil and a clove of garlic.
Add some white wine, salt and pepper, and cook for a few minutes.
Then add the pesto to the cooked and strained pasta, and transfer to the pan with the shrimps. Toss for a few seconds and serve.