Fettuccine Spicy Cilantro Pesto and Shrimp
Latino Italian Fusion Series Recipe
Ratings
- Prep
- Cook
- Skill
- Casual
- 757
- Calories
- 57g
- total fat
- 47g
- total carbohydrate
- 15g
- protein
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Ingredients
Ingredients for 8 people
- 1 box Barilla® Blue Box Fettuccine
- Cilantro leaves (5oz.)
- Sliced almonds (5oz.)
- Virgin olive oil (1 ¾ cups)
- 1 serrano chile, seeded and charred
- ½ Lb. Shrimp, peeled
- 1 jalapeño chile, seeded and charred
- Garlic 3 small cloves, (chopped)
- Salt to taste
Instructions
-
Bring a large pot of water to a boil with a pinch of salt
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In the blender at the lowest level combine 1 ½ cups of virgin olive oil, almonds, serrano chile, jalapeño chile and the garlics, blend until paste forms and add the cilantro blend for 10 more seconds and reserve
-
Cook the pasta according to the directions, drain. In a saucepan put ¼ cup of virgin olive oil, cook the shrimp for 3 minutes at medium heat and once they change color add the pesto, then drain the pasta and reserve ½ cup of the cooking liquid
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Toss the pasta with sauce. If it is too thick add some of the cooking liquid to thin it out
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