Foodie

Tuesday, March 09, 2010

Shrimp Spaghetti with Cilantro Pesto

A pack of pasta is a must in my pantry, so are many more musts.  I must confess, i am a hoarder, i can never pass off a good deal and a sucker to new brands and types of noodles.  They are like recipes, you try them once, if they are good, then they are keepers.  My freezer is packed,  my daughter would warn my grandchildren that they are not to open the freezer, if they have to do it, they would have to have their bike helmets on.  My most favorite item in the freezer, is the 26 - 30 shrimps,  when they are on sale, $4,00/lb, i will buy a few packets(2 lbs/pkt).  They are the quickest to defrost and shrimp dinner will be served as soon as they are defrosted.  Having a tub of homemade cilantro pesto in the freeser,  aided my quest for dinner too, especailly when friends or family decide to drop by.


Ingredients:

1 pound spaghetti pasta
1  pound shrimp, peeled and deveined
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1/2 cup vegetable oil (for frying the shrimps)
1 cup Cilantro Pesto












Method:
Bring a large pot of salted water to a boil over high heat.

Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes.

 Drain pasta.

Meanwhile, heat the oil in a large heavy skillet (i like using the wok) over high heat.

Season the shrimps with salt and pepper.  Add a few in the hot oil and cook shrimps until they turn pink.  Remove and set aside.

Repeat frying the shrimps in small batches, this is to prevent crowding as shrimps fried this way is succulentand juicy.(This is the chinese way - passing through oil)

When shrimps are done, remove all the oil from the skillet/wok.

Put the drained pasta into the skillet/wok, add in the cilantro pesto and toss to combine.  If the spaghetti seems like too tight(dry), add a little of the pasta water to loosen.

When pasta is well mixed, add in the cooked shrimps,  Toss well and adjust the taste with salt and pepper and more olive oil as you wish.

Serve immediately and garnish(optional)


Serves

9 comments:

Mausi said...

My husband and I love cilantro. We just made cilantro sauce the other day. We use this sauce for everything. It is really good! Yours look also great with pasta and Shrimp. Those are also my favorite things to eat so the combinations are just great for me!

MaryMoh said...

What a fabulous dish! I'm eyeing all those mouth-watering prawns......my favourite....yum

Pete said...

Agree, shrimps are easy to defrost. The dish looks yummy!

Sonia (Nasi Lemak Lover) said...

This is super simple to cook but yet yummy !

Anonymous said...

hey anyone knows how to be an invited reader under Florence's blog? http://wlteef.blogspot.com/
i've been following her blog and only recently found out that she's not allowing full public access. she's a great foodblogger and i do hope someone can help me with accessing her blog. THANKS!

Sweet Jasmine said...

Hi Lily, just discover your lovely blog. This cilantro pesto sauce looks good. Will cook it one day for my boys and see how well they like it.

Ube said...

Will definitely give your cilantro pesto a try.

hoangtam/tt said...

one of my favorite dishes! yum!

Victor | UPrinting said...

I love pesto! However, I never tried using cilantro, normally I just use basil leaves. I love my gnocchi served with pesto and I think this variation would taste good with my gnocchi recipe.

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