Cilantro Pesto Pasta with Shrimp
All in favor of a meal that can be thrown together in 30 minutes: pay close attention to the recipe that follows.
Basically, I made this dish as an afterthought. But it is no less delicious as the meals that take hours. Plus, you get to do your best Swedish Chef impression when you sauté der shrimpees!
This dish is bright, filling, and perfect for coming into spring.
1 pound or shrimp
1 box of gluten free linguine
1 bunch of asparagus, chopped into 1 inch chunks
2 cups of fresh cilantro
2 garlic cloves
1/4 cup walnuts
2/3 cup olive oil
1/4 cup grated parmesan
Start by boiling a pot of salted water. While you’re waiting for that, heat some olive oil in a pan set to medium high and cook the shrimp until opaque. Set them aside and squeeze the lime over them and sprinkle with salt.
Throw the chopped asparagus in the boiling water along with your noodles (they will take the same amount of time to cook). This will take about six minutes, so set your timer. If the noodles are still undone, continue to set your timer by 1 minute until they are.
While those are boiling, put the cilantro, garlic, walnuts and parmesan into a food processor and blend them until the walnuts break down. Slowly add the oil until it acquires the consistency of a paste. About a minute. (You can make this a few days ahead of time if you want).
Drain the noodles and asparagus and put them in a bowl. Pour the pesto over the noodles and toss until coated. Put the shrimp on top and that’s it! Enjoy.