I think we’ve pretty well established that pasta can be an easy, quick, flexible and satisfying meal, right? Well, ever had one with 3T tequila? No? Well, here you go! With freshly made pesto, too! And you should be able to crank out this recipe in 20 minutes or less 🙂

This recipe came from the R.S.V.P. section of the July 2010 issue of Bon Appétit magazine. I had to change the recipe a bit though, because there was way too much pasta for the amount of sauce and shrimp.

Pasta with Shrimp and Cilantro-Lime Pesto

INGREDIENTS

• 1 bunch cilantro (about 1½ cups of leaves), stems removed
• ¼ cup chopped green onions
• 2 garlic cloves
• 1 tablespoon chopped, seeded jalapeno pepper
• 3 tablespoons fresh lime juice
• 2 teaspoons Kosher salt
• ½ cup olive oil
• ½ lb. pasta—any kind—that’s usually ½ or ¾ of a box
• 1 lb. peeled, raw shrimp—medium to large—deveined
• Additional 1 tablespoon olive oil
• 3 tablespoons tequila
• ¼ to ½ cup crumbled Cotija (Mexican-style) cheese or feta

DIRECTIONS

1. Boil the water for the pasta. After the water comes to a boil add in 1 T. Kosher salt (or 1½ teaspoons table salt) and stir.
2. Add pasta to boiling, salted water and cook according to package directions. Drain.
3. While the water is heating and the pasta is cooking, cut the stems off the cilantro and discard.
4. Place the cilantro leaves in blender. Add in green onions, garlic, jalapeno, lime juice and salt, and chop for a few pulses.
5. With machine running, gradually pour in ½ cup olive oil and puree—this can be used immediately or covered and refrigerated for up to 24 hours.
6. 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 become rubbery.
7. Remove pan from heat and pour tequila over shrimp.
8. Return to heat and sauté for 30 seconds over high heat.
9. Add in pesto, and stir to coat.
10. Add in cooked and drained pasta.
11. Season with salt and pepper.
12. Divide pesto pasta and shrimp between four plates and top each with 1 or 2 tablespoons crumbled Cotija or Feta cheese.
13. Serve!

I hope you enjoyed your visit to my kitchen today!