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:

Quickview
475k Calories
29g Protein
15g Total Fat
51g Carbs
25% Health Score
Limit These
Calories
475k
24%

Fat
15g
24%

  Saturated Fat
2g
16%

Carbohydrates
51g
17%

  Sugar
6g
7%

Cholesterol
244mg
81%

Sodium
1046mg
45%

Get Enough Of These
Protein
29g
59%

Selenium
82µg
117%

Vitamin C
62mg
75%

Manganese
1mg
52%

Vitamin A
1966IU
39%

Phosphorus
324mg
32%

Copper
0.46mg
23%

Calcium
216mg
22%

Iron
3mg
19%

Zinc
2mg
19%

Magnesium
72mg
18%

Fiber
3g
15%

Vitamin E
2mg
15%

Vitamin B6
0.28mg
14%

Vitamin B12
0.71µg
12%

Potassium
407mg
12%

Folate
45µg
11%

Vitamin B3
2mg
11%

Vitamin B1
0.11mg
7%

Vitamin B5
0.59mg
6%

Vitamin B2
0.1mg
6%

Vitamin K
4µg
4%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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