Tuesday, June 22, 2010
Linguine with Shrimp and Cilantro-Lime Pesto
If you follow my blog somewhat regularly, you will know I’m not a fan of cilantro. So you might be shocked to discover I made a CILANTRO PESTO. I can’t say why exactly my tastes changed, but it appears they have. Now this doesn’t mean I’m going to start throwing it in everything, but I have found I can more than tolerate it. I still find it can be overpowering in some recipes, but surprisingly, it wasn’t in this. If someone like me, who has a history of cilantro-opposition liked this dish, then imagine what the average taster would think! This was a rich and flavorful dish. I was drawn to this recipe because I had a whole bunch of cilantro leftover, and I had most of the remaining ingredients on hand. Oh, and there’s tequila in it. WIN.
For the record, The Boy preferred it with parmesan cheese as opposed to feta, and he added in red pepper flakes, at my suggestion. I thought the feta tasted great in this. Next time I have a surplus of cilantro, I think I’ll be making this again!
Linguine with Shrimp and Cilantro-Lime Pesto
from Bon Appétit, July 2010
Ingredients:
1 1/4 cups packed fresh cilantro leaves, plus 1/4 chopped
1/4 cut (scant) chopped green onions
3 Tablespoons fresh lime juice
2 garlic cloves, pressed
1 Tablespoon chopped seeded jalapeno chile
1/2 cup plus 1 Tablespoon olive oil
1 pound linguine
1 pound uncooked medium shrimp, peeled and deveined
3 Tablespoons tequila
1/4 cup crumbled Cotija or feta cheese
red pepper flakes (optional)Directions:
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 firm to bite, stirring occasionally. Drain.
Meanwhile, heat remaining 1 tablespoon 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 dish with Cotija or feta cheese, chopped cilantro, and red pepper flakes (if you choose) and serve. Adapted from Tejas Texas Grill & Saloon.
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