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Fettuccine Spicy Cilantro Pesto and Shrimp



Ingredients for 8 people

  • 1 box Barilla® Fettuccine
  • Cilantro leaves (5oz.) (142 g)
  • Sliced almonds (5oz.) (142 g)
  • Virgin olive oil (1 ¾ cups) (595 g)
  • 1 serrano chile, seeded and charred 
  • ½ Lb. (227 g) Shrimp, peeled 
  • 1 jalapeño chile, seeded and charred
  • Garlic 3 small cloves, (chopped)
  • Salt to taste


  1. 1
    Bring a large pot of water to a boil with a pinch of salt
  2. 2
    In the blender at the lowest level combine 1 ½ cups (375 mL) of virgin olive oil, almonds, serrano chile, jalapeño chile and the garlics, blend until paste forms and add the cilantro blend for 10 more seconds and reserve
  3. 3
    Cook the pasta according to the directions, drain. In a saucepan put ¼ cup (63 mL) of virgin olive oil, cook the shrimp for 3 minutes at medium heat and once they change color add the pesto, then drain the pasta and reserve ½ cup (125 mL) of the cooking liquid
  4. 4
    Toss the pasta with sauce. If it is too thick add some of the cooking liquid to thin it out

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