Prepare a flavored pesto: wash carefully the basil and the rocket, then drain and blend them in a mixer together with the extra virgin olive oil, the garlic, the pine nuts and the grated Parmigiano cheese. Season with a pinch of salt and set aside.
Clean the shrimps and remove the black wire. Cut in half and cook very quickly in a Teflon pan, with some drops of oil and a sprig of thyme.
Meanwhile, boil the Tagliatelle in plenty of boiling salted water. We recommend using 1 litre of water for every 100 g of pasta.
Drain the pasta al dente, keeping a little of cooking water.
Toss and stir the Tagliatelle in a bowl, adding the green pesto, the shrimps and few drops of cooking water, just to make sure that the seasoning is creamy and well distributed.