Unusual recipes

Pasta with Shrimp and Cilantro-Lime Pesto

Pasta with Shrimp and Cilantro-Lime Pesto

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  • 1¼ cups (packed) fresh cilantro leaves plus ¼ cup chopped
  • ¼ cup (scant) chopped green onions
  • 3 tablespoons fresh lime juice
  • 1 tablespoon chopped seeded jalapeño
  • ½ cup plus 1 tablespoon olive oil
  • 1 pound uncooked medium shrimp, peeled, deveined
  • ¼ cup crumbled Cotija cheese or feta cheese

Recipe Preparation

  • Blend 1¼ cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add ½ cup oil. Season generously with salt.

  • DO AHEAD: Pesto can be made 1 day ahead. Cover and chill.

  • Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain.

  • Meanwhile, heat remaining 1 tablespoon 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.

  • 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.

Recipe by Tejas Texas Grill & Saloon, Duluth, MN

Nutritional Content

One serving contains the following: Calories (kcal) 842.88t %Calories from Fat 39.6 Fat (g) 37.06 t Saturated Fat (g) 6.55 t Cholesterol (mg) 176.40 t Carbohydrates (g) 88.05 t Dietary Fiber (g) 5.52 t Total Sugars (g) 2.49 t Net Carbs (g) 82.53 Protein (g) 35.70 t Sodium (mg) 305.7Reviews Section

Watch the video: Cilantro Lime Pesto Shrimp (May 2022).