Cilantro Almond Pesto Shrimp Pasta
Cilantro Almond Pesto Shrimp Pasta might be just the main course you are searching for. This recipe serves 2. One portion of this dish contains about 30g of protein, 16g of fat, and a total of 482 calories. For $3.35 per serving, this recipe covers 25% of your daily requirements of vitamins and minerals. 211 person found this recipe to be tasty and satisfying. Head to the store and pick up shrimp, cherry tomatoes, red onion, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 25 minutes. It is brought to you by Sumptuous Spoonfuls. It is a good option if you're following a dairy free and pescatarian diet. Overall, this recipe earns an outstanding spoonacular score of 93%. Similar recipes include Shrimp Pasta with Cilantro Pesto, Cilantro Almond Pesto, and Pasta con il pesto alla Trapanese (Tomato and almond pesto).
Servings: 2
Preparation duration: 15 minutes
Cooking duration: 15 minutes
Ingredients:
1 small sweet pepper, chopped (a couple tablespoons)
1/2 cup halved cherry tomatoes
1 clove garlic, peeled and chopped fine
1 teaspoon olive oil
1/4 cup cilantro almond pesto (recipe here)
1/3 cup chopped red onion
4 oz. rotini pasta (I used a quinoa corn pasta, which was delicious, but you can use whatever pasta you like)
1 1/2 cups fresh or frozen medium shrimp
Equipment:
sieve
frying pan
Cooking instruction summary:
Cook the pasta according to package directions.While the pasta is cooking, chop the onion, garlic, pepper, and tomatoes. If your shrimp is frozen, set a strainer out and set the frozen shrimp in the strainer. Pour the pasta into the strainer (this will help "quick thaw" the shrimp).Take the pan you cooked the pasta in, add a teaspoon of olive oil, and swirl it around the pan to coat the bottom as much as possible. Add the onion, garlic, and sweet pepper and sautee over medium heat for a few minutes until the onion is soft and translucent, stirring constantly.Add the pasta, shrimp, pesto and tomatoes, reduce heat to medium low and cook, stirring frequently, just until the shrimp is cooked through, pink in color and hot to the touch.Serve hot. Top each serving with about 2 Tablespoons of freshly shredded Asiago cheese and garnish with fresh cilantro or basil flowers and/or leaves.
Step by step:
1. Cook the pasta according to package directions.While the pasta is cooking, chop the onion, garlic, pepper, and tomatoes. If your shrimp is frozen, set a strainer out and set the frozen shrimp in the strainer.
2. Pour the pasta into the strainer (this will help "quick thaw" the shrimp).Take the pan you cooked the pasta in, add a teaspoon of olive oil, and swirl it around the pan to coat the bottom as much as possible.
3. Add the onion, garlic, and sweet pepper and sautee over medium heat for a few minutes until the onion is soft and translucent, stirring constantly.
4. Add the pasta, shrimp, pesto and tomatoes, reduce heat to medium low and cook, stirring frequently, just until the shrimp is cooked through, pink in color and hot to the touch.
5. Serve hot. Top each serving with about 2 Tablespoons of freshly shredded Asiago cheese and garnish with fresh cilantro or basil flowers and/or leaves.
Nutrition Information:
covered percent of daily need
