Pasta With Shrimp And Cilantro-Lime Pesto

By karen1

Ingredients

• 1 1/2 cups packed fresh cilantro leaves, plus 1/4 cup chopped
• 1/4 cup chopped green onions
• 3 T fresh lime juice
• 2 garlic cloves, pressed
• 1 T chopped, seeded jalapeno
• 1/2 cup plus 1 T olive oil
• 1 lb linguine
• 1 lb medium shrimp, peeled, deveined
• 3 T tequila
• 1/4 cup crumbled cotija or feta cheese

Details

Adapted from epicurious.com

Preparation

Step 1

Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt.
Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain
Meanwhile, heat remaining 1 T oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove 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.
Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle cotija cheese and chopped cilantro and serve