Linguine with Shrimp and Cilantro-Lime Pesto

This winter I discovered one of my favorite desserts ever at Barbuzzo in Philadelphia–the Salted Caramel Budino.  I love dessert so it’s hard for me to say that this is my favorite dessert, but it definitely makes the top 5.  I was able to perfect the budino at home and I actually just made them last week!

Last Friday for my Birthday my parents took me to the Phillies game and then we went out for a late dinner at Barbuzzo.  That meant that I got to have a budino as my birthday cake….

…I am a dork and wouldn’t have it any other way!  But really, if you have not tried this yet, do yourself a favor and make them!  They will change your life.

Now that Tina and I are pretty much settled in our new apartment, we are finally getting back into our regular routine.  Tonight we made a new dish that was definitely worthy of sharing with you!

This recipe for Linguine with Shrimp and Cilantro-Lime Pesto comes from the RSVP section of the July 2010 issue of Bon Appetit.  This section features recipes for dishes that readers have tried at restaurants and would like to recreate at home.  This particular recipe is the recipe of a dish from Tejas Texas Grill & Saloon in Hermantown, Minnesota. The shrimp, cilantro, and lime give a summery twist to this dish.  The crumbled cheese on top is definitely necessary and contrasts nicely with the other flavors.  We chose to add crushed red pepper flakes and lime zest to boost the flavor a bit.  We thought that these were fantastic additions.  We also used a Fresh Whole Wheat Linguine thanks to DiBruno Bros. in Philadelphia…and we all know that fresh pasta beats dry pasta any day.

I’m so glad that this dish was a winner; otherwise, the bottle of tequila I just bought would just go to waste.  I can’t wait to make this again.  We also thought that adding a type of cream (like creme fraiche) would make this recipe even better.  There are so many options!!

Linguine with Shrimp and Cilantro-Lime Pesto

Serves 4.

Ingredients

• 1 1/4 cups (packed) fresh cilantro leaves plus 1/4 cup chopped
• 1/4 cup chopped green onions
• 3 tablespoons fresh lime juice
• 2 garlic cloves, pressed
• 1 tablespoon chopped seeded jalapeno chile
• 1/2 cup plus 1 tablespoon olive oil
• 1 pound linguine
• 1 pound uncooked medium shrimp, peeled and deveined
• 3 tablespoons tequila
• 1/4 cup crumbled Cotija Cheese (feta cheese or manouri may be substituted)
• *We also added crushed red pepper flakes and lime zest.

Directions

• 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 olive oil.  Season generously with salt.
• Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally.  Drain.
• Meanwhile, heat remaining 1 tablespoon 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 in 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 plates.  Sprinkle cheese and chopped cilantro over and serve.
• **Note:  I would recommend reserving about a 1/2 cup of your pasta cooking water to add to the skillet with the pasta, shrimp, and pesto to make more of a sauce.**

 

Question:  What would you add/change about this recipe??

 

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Tagged as: cilantro, Cilantro-Lime Pesto, Cotija Cheese, lime, Linguine, Shrimp, tequila