Ingredients for Pasta With Shrimp And Cilantro Lime Pesto
- Fresh Cilantro
- Green Onion
- Fresh Lime Juice
- Garlic Cloves
- Jalapeno
- Olive Oil
- 1 pound linguine
- Medium Shrimp
- 1 tablespoon tequila
- 1/4 cup crumbled cotija cheese
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How to Make Pasta With Shrimp And Cilantro Lime Pesto
- Combine 1 1/4 cups packed cilantro leaves, 1/2 cup grated Parmesan cheese, 1/4 cup lime juice, 2 cloves garlic, and 1/4 teaspoon salt in a food processor. Pulse until coarsely pureed.
- With the food processor running, gradually add 1/2 cup olive oil until emulsified.
- Season the pesto generously with salt and set aside.
- Cook 1 pound linguine in a large pot of boiling salted water according to package directions until al dente. Reserve 1/2 cup pasta water before draining.
- While the pasta cooks, heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Add 1 pound shrimp and cook until pink and opaque, about 3-4 minutes per side.
- Add 1 tablespoon tequila to the skillet and cook until the sauce slightly thickens, about 30 seconds.
- Stir in the cilantro-lime pesto until well combined.
- Add the cooked linguine to the skillet along with 2-3 tablespoons of reserved pasta water if needed to loosen the sauce.
- Toss to coat the pasta evenly.
- Season with salt and freshly ground black pepper to taste.
- Divide the pasta and shrimp among four plates.
- Garnish with crumbled cotija cheese (about 1/4 cup total) and chopped fresh cilantro and serve immediately.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
11g
Fat
29g
Carbs
29g
