Fettuccine Spicy Cilantro Pesto and Shrimp

Latino Italian Fusion Series Recipe

  • 757
  • 57g
    total fat
  • 47g
    total carbohydrate
  • 15g
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Ingredients for 8 people

  • 1 box Barilla® Blue Box Fettuccine
  • Cilantro leaves (5oz.)
  • Sliced almonds (5oz.) 
  • Virgin olive oil (1 ¾ cups)
  • 1 serrano chile, seeded and charred 
  • ½ Lb. 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 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 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
  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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