Thursday, July 8, 2010

Pasta with Shrimp and Cilantro-Lime Pesto



















This is a recipe from Bon Appetit - it's actually in their readers favorite restaurant recipe article and from a restaurant in Minnesota. We all thought it was tasty. Jason picked the cheese out of his serving, which I thought made the dish perfect, but he ate two servings so I guess it was okay without it. Because it uses shrimp, you can cook it in 15 minutes or so. We had garlic bread and salad with it.

The recipe says it's a serving for 4 but 3 of us ate, one had seconds, and there is still a large portion left. For what it's worth.

Pasta with Shrimp and Cilantro-Lime Pesto
1 and 1/4 cups (packed) fresh cilantro leaves plus 1/4 cup chopped
1/4 cup (scant) chopped green onions
3 tablespoons fresh lime juice
2 garlic cloves, pressed
1 tablespoon chopped seeded jalapeno chile
1/2 cup plus 1 tablespoon olive oil
1 pound linguine
1 pound uncooked medium shrimp, peeled and deveined
3 tablespoon tequila
1/4 cup crumbled Cotija cheese or feta cheese (I used feta)

Blend 1 and 1/4 cup cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt.

Cook linguine in large pot of boiling water until tender but still firm to bite. Drain.

Meanwhile, heat remaining 1 tablespoon oil in heavy skillet over med-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat and add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.

Add pasta to sauce in skillet and toss to coat. Season with salt and pepper. Top each serving with cheese and chopped cilantro.

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