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Pasta with shrimp and cilantro recipe

A delicious presentation for shrimp, with spaghetti or any long pasta. The cilantro and lemon zest will enhance the subtle seafood taste of the shrimp, combined of course with the taste of the roasted pine nuts; thus creating a sophisticated and unique flavor.








Ingredients:

* 1 lb. long pasta (spaghetti, fettuccini or linguine)
* 1 lb. raw shrimp, peeled and prepared
* 1 big onion, chopped
* 4 cloves garlic, finely chopped
* 1/2 cup washed and chopped cilantro leaves
* 1 jalapeno pepper, chopped
* 1 cup of dry white wine
* 1/4 cup pine nuts, toasted in the oven
* Zest from 1/2 lemon
* enough extra virgin olive oil for the recipe
* salt, as desired

Preparation:


1) In a blender or food processor, blend the pine nuts, coriander leaves and lemon zest to a powder; set aside.

2) Cook the pasta al dente in enough salted water, then drain

3) In a deep skillet, fry the onion in 5 tablespoons of extra virgin olive oil, until they become translucent.

4) Add shrimp and chopped jalapeno and sauté for a few minutes until the shrimp are almost cooked, then season with salt.

5) Add the cup of white wine, bring to a boil, then turn off heat. Mix the pasta in the skillet, then add the shrimp, and mix gently heating everything together over low heat setting one last time.

When serving, decorate with pine nuts and cilantro blend and sprinkle a few drizzles of olive oil.