Pasta With Shrimp And Cilantro Lime Pesto Food

CILANTRO LIME SHRIMP SCAMPI PASTA

Steps:

• Heat large skillet until hot on medium heat. Add 1 tablespoon olive oil - it should run easily but not sizzle or burn. Add shrimp to the skillet, making sure it doesn't crowd, sprinkle 1/4 teaspoon of salt and 1/2 teaspoon of red pepper flakes over shrimp. Cook shrimp, stirring once or twice, on medium heat, about 3-4 minutes total, until pink in color.
• Add minced garlic, chopped cilantro, chicken stock, white wine, 2 tablespoons freshly squeezed lime juice to the shrimp. Reheat gently on medium heat, stirring to combine, for about 1 minute. Remove shrimp from the skillet.
• Cook pasta according to package instructions. Drain.
• Add pasta to the skillet with sauce. Mix to coat. Taste, and add more salt if need.
• Add shrimp back on top of pasta. Garnish with chopped fresh cilantro.

SHRIMP PASTA WITH CILANTRO PESTO RECIPE

Steps:

• Prepare the pasta as directed on package, and don't forget to salt the water. No oil. Just salt. Remember to reserve some of the pasta water-about a 1/2 cup.
• Heat olive oil in skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Saute shrimp for about 2-3 minutes, until done. Remove shrimp; set aside.
• Add pesto and 1 tablespoon or so of the pasta water. Whisk the pesto and pasta water together over low-medium heat until blended smooth. If needed add a bit more water until desired consistency is reached. Remove from heat.
• Add pasta and shrimp to pesto sauce, and gently, being careful not to squish the pasta, toss the pasta with the pesto sauce and sauteed shrimp (or chicken).

GARLIC BUTTER SHRIMP WITH CILANTRO AND LIME

Steps:

• Pat the shrimp dry then season with 1/4 teaspoon of salt and fresh ground black pepper.
• Use a microplane to zest the lime and set aside. Cut the zested lime in half ready for the sauce later in the recipe.
• Add one tablespoon of the butter to a wide skillet. Save the remaining two tablespoons for later.
• Place the skillet with butter over medium heat then add the garlic and coriander. Stir the garlic around the pan until the butter melts and is bubbling; about 1 minute.
• Add the shrimp, nestling them into the pan so that they are in one layer. A few shrimp stacked on top of each other is okay. Cook until the shrimp start to turn pink, about 1 minute.
• Stir in the scallions and lime zest. Continue to cook, stirring, until the shrimp are firm and opaque throughout; another 1 to 2 minutes. Slide the skillet off of the heat.
• With the skillet off of the heat, add the cilantro, juice from the lime and the remaining two tablespoons of butter. Stir the butter around the pan so that it melts into the lime juice making the creamy butter sauce.
• Taste then season as needed with salt and pepper. Serve with extra lime wedges on the side.

CILANTRO LIME SHRIMP PASTA

Steps:

• STOVETOP INSTRUCTIONS: Set a large pot of water on high heat and bring to a boil. Add a few pinches of salt. Then cook the pasta according to the package instructions. Usually 6-9 minutes for al dente pasta. Drain the pasta in a colander.
• Meanwhile, set a large skillet over medium-high heat. Once hot, add the butter, garlic, and shrimp. Sprinkle with salt and pepper. Cook for 3-4 minutes, until the shrimp are pink. They should look like C's, not O's. O stands for overcooked.
• Add the lime juice and half the cilantro. Stir well. Then toss in the cooked pasta, cream, and remaining cilantro. Stir for 1-2 minutes to coat the pasta and allow the sauce to thicken. Serve warm.
• INSTANT POT INSTRUCTIONS: Place the pasta in the Instant Pot. Add the butter, garlic, 1/2 teaspoon salt, and 3 cups water. Cover and lock the lid into place.
• Set the Instant Pot on "Pressure Cook High" for 4 minutes. Once it is finished cooking, turn the Instant Pot "Off", then press the button to "Quick Release" the steam, until the valve button drops.
• Unlock the lid and stir in the lime juice, raw shrimp, cilantro, and cream. Set the Instant Pot on "Sauté" and cook for 3-4 minutes, toss and simmer until the shrimp are pink. Taste, then salt and pepper as needed. Serve warm.

CILANTRO PESTO GRILLED SHRIMP

Steps:

• Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
• Set aside to marinate for 30 minutes.
• Preheat a grill to high heat, or preheat the broiler.
• Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
• Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
• Remove the shrimp from the skewers and place them in bowl.
• Toss with the remaining 6 tablespoons pesto, and serve immediately.
• For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
• Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
• With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
• Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
• Makes about 3/4 cup.

LIME CILANTRO SHRIMP OVER BLACK PASTA

Steps:

• In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
• While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
• When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
• Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.

PESTO SHRIMP TWO WAYS (BASIL LIME AND CILANTRO LIME)

Steps:

• Place the cilantro, lime juice, olive oil, parmesan cheese, garlic, salt and pepper in a strong blender or food processor. Pulse until full combined. Set aside.
• Place 5 shrimp on each skewer.
• Brush each side of the shrimp on each skewer with the pesto.
• Grill each side for approximately 4 minutes, brushing with more pesto as you flip. If the shrimp aren't fully cooked (they will get smaller and become pink/white), cook for an additional 2 minutes on each side.
• Serve immediately. Enjoy!

HEALTHY SHRIMP TACOS WITH CILANTRO LIME PESTO

Steps:

• Season the shrimp with salt and pepper. Heat the olive oil in a large nonstick skillet over high heat. Add the shrimp and arrange them out in a single layer. Cook until pink on bottom, about 1 ½-2 minutes. Turn and cook until pink on other side and cooked through (they should be white throughout), about 1 ½-2 minutes longer. Transfer to large bowl and add 1/3 cup of the Cilantro Lime Pesto (reserve the leftover pesto for serving). Toss well to coat.
• To assemble the tacos, spread a bit of the pesto over warm tortillas and top with the shrimp, avocado slices and cabbage. Drizzle the tacos with Mexican crema or sour cream and serve with hot sauce, if desired. Enjoy!

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO

Steps:

• 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 still firm to bite, stirring occasionally. Drain.
• Meanwhile, heat remaining 1 Tb 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 Cotija cheese and chopped cilantro over and serve.

LINGUINE WITH BACON, SHRIMP AND AVOCADO-CILANTRO PESTO

Steps:

• Put a large pot of salted water on to boil for the pasta.
• Combine the avocado, olive oil, garlic, lime juice, cilantro leaves, salt and a few grinds of black pepper in the work bowl of a food processor. Process until smooth and creamy.
• Fry the bacon until crisp, then transfer to a paper towel-lined plate and set aside. Leave about 2 tablespoons of the bacon fat in the pan and heat over medium-high heat.
• Add the shrimp and cook, turning frequently, until they turn bright pink and opaque, about 3 minutes total. Remove from the heat.
• Cook the linguine according to package directions and drain, reserving 2 tablespoons of the cooking water. Add the pasta water to the pesto and process just long enough to combine.
• Place the linguine in a large bowl. Add reserved bacon and pesto and toss to combine thoroughly.
• Plate individual portions of the pasta and top each with shrimp. Serve immediately with wedges of fresh lime.

CILANTRO LIME PASTA WITH SHRIMP

Steps:

• In a large pot, boil up your pasta according to al dente package directions (for example if it says boil for 10-12 minutes, boil pasta on the lower end of the range for 10 minutes). Reserve 1/4 cup of the starchy pasta water.
• While pasta is boiling, cook up your shrimp. Season raw shrimp with 1/4 tsp garlic powder, 1/2 tsp salt and 1/4 tsp pepper. In a medium or large skillet, over medium-high heat, cook shrimp 1-2 minutes on each side or until cooked through (with vary based on the size of your shrimp). Transfer to a plate, cover and set aside.
• Make the pesto: In a food processor or blender, add cilantro, basil, lime juice, garlic, salt and Parmesan cheese. Blend for about 10 seconds. Then add in olive oil. Blend 10 seconds more until everything is incorporated. Taste and season with a bit more salt, if necessary.
• Drain pasta (don't forget to reserve a little pasta water!) and return pasta back to the hot pot, set over LOW heat.
• Add shrimp (and all juices from the shrimp that are on the plate) and cilantro pesto to the pasta and carefully toss with tongs until all pasta is covered with the pesto. If you feel it's too thick add about a tablespoon of coconut milk or reserved pasta water. **only add if you think the pasta needs it!
• Plate up your pasta and top with crushed peanuts, red pepper flakes, parmesan cheese, fresh black pepper and more lime juice and chopped cilantro, if you like!!

SHRIMP WITH CILANTRO PESTO

Steps:

• Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
• Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.