Fettuccine Spicy Cilantro Pesto and Shrimp
Fettuccine Spicy Cilantro Pesto and Shrimp
40 minutes total / Calories 757
- Classic Blue Box
- Easy
- Extra Virgin Olive Oil
- Garlic
- Gatherings
- Long
- Seafood
- Shrimp
- Spring Recipes
- Summer Recipes
- Weekend
- Weeknight
Latino Italian Fusion Series Recipe
Ingredients
Serves 8
1 | Blue Box Barilla® Fettuccine |
5 | Oz. Cilantro Leaves |
5 | Oz. Sliced Almonds |
1 ¾ | Cups Virgin Olive Oil |
1 | Serrano Chile, Seeded and Charred |
½ | Lb. Shrimp, Peeled |
1 | Jalapeño Chile, Seeded and Charred |
3 | Small Cloves Garlic, 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.
Method
Step 1
Bring a large pot of water to a boil with a pinch of salt.
Step 2
In the blender at the lowest level combine 1 ½ cups 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.
Step 3
Cook the pasta according to the directions, drain. In a saucepan put ¼ cup 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 of the cooking liquid.
Step 4
Toss the pasta with sauce. If it is too thick add some of the cooking liquid to thin it out.
Fettuccine
In Italy, the first pasta shapes were made by hand with simple tools. Fettuccine are made from flat sheets of pasta cut into ribbon-shaped strands (known as "fettucce").
Barilla® Fettuccine is made with non-GMO ingredients. For more information, please read our position.
- Shape Gluten Free Fettuccine
- Cook time 12–13 mins
- Pack size 16 oz.
- Range Classic Blue Box