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Hombre Shrimp And Fettuccine With Salsa Pesto

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Ingredients
  Salsa 1 Cup (16 tbs) (Medium Or Hot)
  Fresh lemon juice 2 Tablespoon
  Garlic 2 Clove (10 gm), minced
  Salt 1⁄2 Teaspoon
  Shrimp 20 Large, peeled, deveined and tails left intact
  Fettuccine 1 Pound, cooked al dente and drained
  Lemon wedges 4
  Parsley sprigs 1
For salsa pesto
  Salsa 3⁄4 Cup (12 tbs), divided (Medium Or Hot)
  Spinach leaves 1 1⁄4 Cup (20 tbs), rinsed, stemmed and drained (Firmly Packed)
  Fresh cilantro 1⁄2 Cup (8 tbs)
  Grated parmesan cheese 1⁄2 Cup (8 tbs)
  Toasted pine nuts 3⁄4 Cup (12 tbs), divided
  Olive oil 1⁄3 Cup (5.33 tbs)
Directions

MAKING
1) In a glass mixing bowl, combine Salsa, lemon juice, garlic and salt for the sauce.
2) Wash shrimp in water, dry gently and fasten onto 4 soaked wooden skewers.
3) Grill or broil shrimp for 5 to 8 minutes, tossing and basting occasionally with the sauce, until they are cooked well and keep warm with remaining sauce.
4) In the meantime, in a blender, mix 1/4 cup Salsa, garlic, spinach, cilantro, Parmesan cheese, 1/2 cup pine nuts and oil for the pesto.
5) Puree the mixture until thick and smooth after covering the blender.
6) To a large mixing bowl, transfer pesto and mix in remaining salsa.
7) Stir in warm fettuccine and coat it with pesto by tossing well.

FINALIZING
8) Take 4 individual serving plates and divide fettuccine mixture evenly among them.
9) Place pine nuts and a warm shrimp skewer on the top of each portion.

SERVING
10) Add Parmesan cheese and serve at once with warm sauce, garnishing with lemon wedges and parsley sprigs.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Fusion
Course: 
Main Dish
Method: 
Broiled
Ingredient: 
Shrimp
Preparation Time: 
30 Minutes
Cook Time: 
20 Minutes
Ready In: 
50 Minutes
Servings: 
4

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