Pasta With Shrimp And Cilantro Lime Pesto Recipes

Steps:

• Place first 8 ingredients in food processor or blender and blend until smooth, then add the pasta water. Toss with hot pasta, adjust seasonings, then serve immediately.

Steps:

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

Steps:

• Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
• Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

Steps:

• Blend 2 cups of cilantro leaves (leaving 1/4 cup for chopped garnish) and next 4 ingredients in food processor until coarse puree forms. With machine running, gradually add EVOO. Season generously with salt. (remember, this can be done ahead) Cook linguine in large pot of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain. Meanwhile, heat remaining EVOO in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in the center, about 3 min. Remove skillet from heat; add tequilla. Return skillet to heat and stir until sauce is syrupy, about 30 sec. Add pesto; stir to coat. Remove from heat. Add pasta to sauce in skillet and toss. Season with salt and pepper. Divide pasta and shrimp among plates, and sprinkle with Cojita or Feta cheese and chopped cilantro.