Fettuccine Spicy Cilantro Pesto and Shrimp

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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
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  • Bring a large pot of water to a boil with a pinch of salt
  • 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
  • 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
  • Toss the pasta with sauce. If it is too thick add some of the cooking liquid to thin it out
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