Empty My Fridge
Date Night In Cilantro Pistachio Pesto Shrimp Pasta
Ingredients
- Cilantro · chopped¾ cups
- Pistachio · roasted, chopped roasted½ cups
- Jalapeño chili1
- Garlic1 clove
- Lime · juiced½
- Extra virgin olive oil4 tbsp
- Salt · ground½ tsp
- Black pepper · ground
- Shrimp1 lb
- Garlic powder½ tsp
- Linguine10 oz
- Goat cheese4 oz
Instructions
- Make the pesto: in a food processor, blend the cilantro, pistachios, jalapeño, garlic, lime juice, olive oil, water, salt and pepper until smooth, scraping down the sides and processing again if needed.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add the shrimp, garlic powder, salt and pepper and cook until no longer pink, 3 to 5 minutes depending on size. Remove from heat and set aside.
- Cook the linguine or spaghetti until al dente, following the package directions. Reserve 1 cup of pasta water, then drain.
- Return the pasta to the pot. Stir in the pesto and 1/2 cup of the reserved pasta water to make it creamy.
- Add the shrimp by stirring them in or serving them on top. Divide among bowls and garnish with goat cheese, extra cilantro and crushed pistachios. Serve immediately.
Summarized from Ambitious Kitchen's video. Watch it for the details.
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GarlicCheeseLimeShrimpPastaPistachioGoat cheeseLinguine
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