Rice Noodles with Shrimp and Basil-Mint Pesto |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 5 |
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Rice noodles do a fabulous job of absorbing the pesto flavor. When measuring the basil and mint, don't pack the leaves into the measuring cups or you'll end up with a thisck paste instead of juicy pesto. Ingredients:
1 1/3 cups loosely packed fresh basil leaves |
1/3 cup loosely packed fresh mint leaves |
1/3 cup macadamia nuts |
2 tablespoons water |
2 tablespoons fresh lime juice |
1 tablespoon olive oil |
1 tablespoon fish sauce |
1 1/2 teaspoons green curry paste |
1 teaspoon minced garlic |
1/2 pound skinny rice stick noodles (py mai fun) |
cooking spray |
3 cups peeled and deveined small shrimp (about 1 1/2 pounds) |
2 cups diced tomato |
5 mint sprigs (optional) |
Directions:
1. Place the first 9 ingredients in a food processor; process until smooth.
2. Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.
3. Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.
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