Recipe by Dr. Jenny
DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."
Top Review by weekend cooker
Great Great Lunch ! I did make a couple of minor adjustments. I left out the jalapeno, wished I didn't, used 1/4 of an onion, and used Feta cheese. The flavors were very very nice. I was going to make this for dinner, but made for lunch for the 4 of us. All in all a very satisfying lunch. Tagged and made for Rookie Tag.
- 1 1⁄4 cups packed fresh cilantro, plus 1/4 cup chopped
- 1⁄4 cup scant green onion, chopped
- 3 tablespoons fresh lime juice
- 2 garlic cloves, pressed
- 1 tablespoon jalapeno, chopped and seeded
- 1⁄2 cup plus 1 tb olive oil
- 1 lb linguine
- 1 lb uncooked medium shrimp, peeled and deveined
- 3 tablespoons tequila
- 1⁄4 cup Cotija cheese (or feta)
Directions See How It's Made
- 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.