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Barilla Fettuccine Pasta with Spicy Cilantro Pesto and Shrimp

Barilla Fettuccine Pasta with Spicy Cilantro Pesto and Shrimp

Juicy shrimp in a cilantro pesto with an extra kick from serrano and jalapeño chiles

40 minutes total

What’s fancy, delicious and comes with a kick of heat? This Barilla Fettuccine Pasta with Spicy Cilantro Pesto and Shrimp recipe! Made with perfectly al dente Barilla Fettuccine pasta, this recipe combines the freshness of shrimp with the citrusy profile of cilantro for a flavourful dish bound to remind you of a gourmet restaurant. Perfect for a romantic date night or dinner party spread!

Ingredients

Serves 8

1 box Barilla Fettuccine pasta
5 cups cilantro leaves
1 cup almonds, sliced
1 3/4 cups extra virgin olive oil
1 serrano chile, seeded and charred
1/2 lb shrimp, peeled
1 jalapeño chile, seeded and charred
3 small garlic cloves, chopped
To taste salt

Disclaimer

Individuals with allergies or specific dietary concerns should verify that the ingredients they utilize for the recipes comply with their restrictions. *Such a line meets the VEGAN, GLUTEN FREE, LACTOSE-FREE AND KOSHER needs

Method

Step 1

Bring a large pot of water to a boil, with a pinch of salt.

Step 2

In a blender at the lowest level, combine 1 1/2 cups olive oil, almonds, serrano chile, jalapeño chile and garlic. Blend until paste forms and add the cilantro. Blend for 10 more seconds and reserve.

Step 3

Cook Barilla Fettuccine pasta according to package directions; drain and reserve 1/2 cup cooking liquid.

Step 4

Add 1/4 cup olive oil to a saucepan and cook the shrimp for 3 minutes at medium heat. Once they change colour, add the pesto.

Step 5

Toss Barilla Fettuccine pasta with sauce. If it is too thick, add some of the cooking liquid to thin it out.