fiveandspice's Testing Notes:
Expand Collapselizb's Notes:
Expand1/3 cup chopped pecans (walnuts are good too) Ask a question about this ingredient
6 tablespoons oil (I prefer a neutral oil like grapseed, but you can use whatever you have on hand) Ask a question about this ingredient
6 cloves garlic, sliced Ask a question about this ingredient
1 bunch cilantro Ask a question about this ingredient
2 limes Ask a question about this ingredient
1 large red onion, chopped Ask a question about this ingredient
1 pound linguine Ask a question about this ingredient
2 tablespoons butter Ask a question about this ingredient
2 tablespoons flour Ask a question about this ingredient
3/4 cups milk Ask a question about this ingredient
1.5 pounds shrimp, peeled and deveined Ask a question about this ingredient
6 ounces feta cheese Ask a question about this ingredient
1/2 teaspoon red pepper flakes Ask a question about this ingredient
1 teaspoon pepper Ask a question about this ingredient
1 tomato, diced (optional) Ask a question about this ingredient
First, make the cilantro pesto. Begin by toasting the nuts in a small skillet over medium heat.
Ask a question about this stepI like to lightly saute the garlic in the oil - that way the garlic mellows a little and it infuses the oil with a nice flavor. To do so, slice the garlic thinly and saute in 4 tbsp of oil over medium low heat for about five minutes. The garlic should soften, but not get brown and crispy. You can skip this step if you are in a hurry, but if so, I'd reduce the garlic to four cloves.
Ask a question about this stepMeanwhile roughly chop the cilantro and zest one of the limes. (Reserve a small amount of clinatro for a garnish). Combine the toasted nuts, cilantro, lime zest, the juice of both limes, and the sauteed garlic into a food processor. Reserve the oil the garlic cooked in to add to the pesto. Blend, adding oil as needed. You're looking for a rustic pesto that just holds together, not one that is really creamy.
Ask a question about this stepPut the remaining two tbsp oil and onion in a large pan over medium heat. You want to lightly caramelize the onions. The onion will loose a lot of volume as the water evaporates. The onion should turn a slightly browner, but be careful not to let it burn. It's a bit harder to see with the red onion. While the onion is caramelizing, put a pot of salted water on the stove for the pasta.
Ask a question about this stepCook the pasta according to the package instructions. Before you drain it, reserve a cup of the cooking liquid. Once drained, if you are worried about it drying out, put the pasta in a bowl with saran wrap on top of it. Make sure and press the saran wrap down onto the pasta, don't just cover the bowl.
Ask a question about this stepMelt the butter in a large saucepan over medium heat. Sprinkle the flour into the butter and let it cook for a couple of minutes.
Ask a question about this stepPour in 1/2 of a cup of the reserved pasta water and whisk out any lumps. Add the milk and pesto and whisk until combined. Add most of the feta cheese (reserve some for a garnish), the peppers, caramelized onion, and shrimp and cook until the sauce is reduced and the shrimp are cooked through and opaque. If you need to, add more of the reserved pasta water.
Ask a question about this stepIn a large bowl toss the pasta with the sauce and the shrimp. Garnish with feta crumbles, chopped cilantro, and the diced tomato. Serve immediately.
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