Sunday, February 6, 2011

Pasta with Shrimp and Cilantro-Lime Pesto

Today, a couple of my friends and I drove down to Naha (the capital of Okinawa) to check out the Food and Flower Festival. It was packed with unusual foods and tons of reasonably-priced, beautiful flowers for purchase. We had a yummy little lunch in a shady spot away from the vendors where we chatted and watched the locals enjoy the day, too.


Two silly melons - Kara and Me!

What better way to end the day than with, brace yourself, a:
Cafe au Lait Milk with Tapioca and Soft Serve.

If I was cooking a little more (I've been on a slight hiatus since hubby left), I would have left with armfuls of fresh food, especially cilantro. This is a great recipe (from Bon Appetit, July 2010) for using that fresh cilantro!

Serves 4


Ingredients:

  • 1 1/4 C (packed) fresh cilantro leaves plus 1/4 C chopped
  • 1/4 C (scant) chopped green onions
  • 3 tbsp fresh lime juice
  • 2 garlic cloves, pressed
  • 1 tbsp chopped, seeded jalapeno chile
  • 1/2 C plus 1 tbsp EVOO
  • 1 lb linguine
  • 1 lb uncooked medium shrimp, peeled and deveined
  • 3 tbsp tequila
  • 1/4 C crumbled Cotija cheese or feta cheese 
Directions:
  1. Blend 1 1/4 C cilantro leaves and next four ingredients in food processor until coarse puree forms. With machine running, gradually add 1/2 C EVOO. Season generously with salt. Cover and chill. (Pesto can be made one day ahead.)


  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 tbsp EVOO 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.

    Et voila!

2 comments:

  1. How cool that you tagged my blog. :) Thanks for the little shout out! We are silly melons and this looks delicious!

    ReplyDelete
  2. omg, i'm copy and pasting this right now. I've been looking for some fun and fresh new recipes to add to my norms.

    thanks

    ReplyDelete