ANOTHER pasta recipe from the my teaching 19-years olds to cook series. I think we’ve pretty well established that pasta can be an easy, quick, flexible and satisfying meal. My son pulled this together tonight in less than twenty minutes (hot date, no time to dilly-dally around…). This recipe came from the R.S.V.P. section of the July 2010 issue of Bon Appetit magazine. I had to change the recipe a bit though, because there was way too much pasta for the amount of sauce and shrimp. On another note, I’m not sure where a 19 year old is supposed to find 3 tablespoons of tequila…, ohdearrrr, I need to read through recipes a bit more diligently before handing them over to 19 year old boys. Now he’s made this, tasted it, and impressed himself…, he wants to make it for all his friends (you will, too!).
Pasta with Shrimp and Cilantro-Lime Pesto
1 bunch cilantro (about 1 1/2 cups of leaves), stems removed
1/4 cup chopped green onions
2 garlic cloves
1 tablespoon chopped, seeded jalapeno pepper
3 tablespoons fresh lime juice
2 teaspoons Kosher salt
1/2 cup olive oil
1/2 lb. pasta (any kind…that’s usually 1/2 or 3/4 of a box)
1 lb. peeled, raw shrimp (medium to large), deveined
additional 1 tablespoon olive oil
3 tablespoons tequila
1/4 to 1/2 cup crumbled Cotija (Mexican-style) cheese or feta
Boil the water for the pasta. After the water comes to a boil add in 1 T. Kosher salt (or 1 1/2 teaspoons table salt) and stir. Add pasta to boiling, salted water and cook according to package directions. Drain. While the water is heating and the pasta is cooking…cut the stems off the cilantro and discard. Place the cilantro leaves in blender. Add in green onions, garlic, jalapeno, lime juice and salt, and chop for a few pulses. With machine running, gradually pour in 1/2 cup olive oil and puree. (Can be used immediately or covered and refrigerated for up to 24 hours.) Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add shrimp. Cook one one side for about a minute and a half, turn over, and cook on second side for an additional minute and a half. DO NOT OVERCOOK shrimp, or it will be rubbery. Remove pan from heat. Pour tequila over shrimp. Return to heat and saute for 30 seconds over high heat. Add in pesto, stir to coat. Add in cooked and drained pasta. Season with salt and pepper. Divide pesto pasta and shrimp between four plates. Top each plate with 1 or 2 tablespoons crumbled Cotija or Feta cheese. Serve.
Thanks for stopping by my kitchen today,
