Thu 8 Jul 2010
This new find from the July 2010 issue of Bon Appetit is a perfect summer lunch or light dinner. Cooked pasta is tossed with a cilantro-lime pesto and shrimp sautéed in tequila.
To avoid additives and preservatives in this recipe, use fresh lime juice, as concentrates contain sodium benzoate. Buy feta cheese with no additives (I use Tre Stelle) and fresh or thawed frozen shrimp that has not been treated with sulfites or other preservatives.
1 1/4 cups packed fresh cilantro leaves, plus 1/4 chopped
1/4 cut (scant) 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 or feta cheese
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 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 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 dish with cheese, chopped cilantro, and serve. Serves 4.
From the July 2010 issue of Bon Appetit, adapted from Tejas Texas Grill & Saloon