Pasta With Shrimp and Cilantro-Lime Pesto |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 Bon Appetit. Ingredients:
1 1/4 cups packed fresh cilantro, plus 1/4 cup chopped |
1/4 cup scant green onion, chopped |
3 tablespoons fresh lime juice |
2 garlic cloves, pressed |
1 tablespoon jalapeno, chopped and seeded |
1/2 cup plus 1 tb olive oil |
1 lb linguine |
1 lb uncooked medium shrimp, peeled and deveined |
3 tablespoons tequila |
1/4 cup cotija cheese (or feta) |
Directions:
1. Blend 1 1/4 cups 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. (Pesto can be made 1 day ahead. Cover and chill).
2. Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
3. Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
4. Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.
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