This recipe comes from the July 2010 issue of Bon Appetit, my subscription for which has just run out. As mentioned previously, I will not be renewing. Anyway, the recipe came from the RSVP section, where readers request recipes they've tasted at various restaurants around and about, and in this case, the reader who requested the recipe tried the original dish at Tejas Texas Grill & Saloon in Hermantown, Minnesota. It caught my eye because I love cilantro and an entire pesto made from this ingredient was just too good to pass up! I was not disappointed! This was a fantastic dish. I even invested in a mini of tequila!
Pasta With Shrimp & Cilantro-Lime Pesto
1 1/4 cups, packed, fresh cilantro leaves, plus more chopped for garnish
1/4 cup green onions
3 tbsp fresh lime juice
2 garlic cloves
1 tbsp chopped seeded jalapeno (which I skipped because I don't like them)
1/2 cup plus 1 tbsp olive oil
1 lb linguine
1 lb uncooked medium shrimp, peeled & deveined
3 tbsp tequila
1/4 cup crumbled feta cheese (original recipe calls for Cotija cheese, but this is the boonies, man - good luck finding that anywhere around here)
1. Blend 1 1/4 cups cilantro & next 4 ingredients in a food processor until a course puree forms. Gradually add oil as machine runs. Season with salt. (NB: I did not use the full amount of oil.)
2. Cook linguine & drain.
3. Meanwhile, heat 1 tbsp oil in a large skillet over medium-high heat. Add shrimp & cook until almost opaque in the centre, about 3 minutes. Remove the skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
4. Add sauce to pasta & gently combine. Serve with extra cilantro & sprinkled with feta. Should serve 4.
Awesome, tasty, and easy. I'll definitely be making this again, next time with a margarita, perhaps!