Whole wheat spaghetti with pesto sauce and shrimp
- Spaghetti - 1/2 pack
- Water to immerse 3/4 pasta salted
For cilantro pesto sauce:
- 1/4 cup toasted sliced almonds
- 1 teaspoon olive oil
- 2 cloves garlic
- 2 cups fresh cilantro leaves
- 1/2 cup olive oil
- 1 tablespoon fresh lemon juice
- 1/2 tablespoon crushed red pepper flakes
- salt and ground black pepper to taste (optional)
- shrimp - 1 pound
- salt
- water for cooking
Method:
- Cook the pasta till done or al dente. Remove and strain the excess water.
- Cook the shrimp with salt and little water in a separate skillet. Remove and keep aside.
- Now for the sauce,
- Toast almonds in small skillet over medium-low heat until light golden brown, 5 to 7 minutes. Remove from heat and set aside to cool.
- Heat 1 teaspoon olive oil in a small skillet over medium-low heat. Cook the garlic cloves in the hot oil until softened, about 5 minutes. Set aside to cool to room temperature; chop.
- Pulse the almonds, garlic, and cilantro together in a food processor until roughly chopped. Slowly stream the 1/2 cup olive oil into the mixture with the food processor running continually. Add the lemon juice, red pepper, salt and pepper and continue processing until smooth.
- Mix the sauce and shrimp and pasta together in a large bowl.
6 comments:
looks so delicious...loved the color from cilantro :-)
Cilantro pesto sauce looks so good and mixing it with spaghetti would be def delicious ,looks wonderful
Slurppp, wat a mouthwatering pesto and pasta with shrimps....feel like having it rite now..
Awesome flavors! I love the shrimp & cilantro pest combo.YUM
Oh...It's a delicious dish!!
First time here....
Love to have spaghetti without shrimp :-)
Love to follow your blog
Check my space when u find time
ArunaManikandan
http://ensamayalkuripugal.blogspot.com
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