Boil a pot of water and add 1 teaspoon of salt. Add spaghetti and cook according to package directions. Strain spaghetti and set aside.

Heat 2 tablespoons of extra virgin olive oil in a large pan over high heat. Add in garlic and stir fry until translucent.

Add white shrimps, cook until they almost turn pink. Add spaghetti, pesto sauce, paprika and cayenne pepper. Toss till well combined and shrimps are cooked. Season with salt. Remove from heat, keeping warm until serving.

For the Citrus Salad Dressing, whisk lemon juice and extra virgin olive oil till well combined. Season with salt and pepper. Set aside.

For the Mango Salsa Basil Salad, toss mango, cherry tomatoes, mixed salad greens, red ruby lettuce, mini red radish and sweet basil leaves with Citrus Salad Dressing.

To serve, using chopsticks, roll spaghetti into a tight bundle and place a bundle in the centre of each serving plate. Top it with shrimps, chopped basil leaves and grated parmesan. Lay the Mango Salsa Basil Salad beside the Spicy Pesto Shrimp Spaghetti. Drizzle extra Citrus Salad Dressing onto the salad. Garnish by sprinkling roasted pine nuts, grated parmesan and microgreens sweet basil.