From the kitchen of One Perfect Bite...I don't recall seeing bow-tie pasta the entire time we were in Thailand, but I 'm not a stickler and think it's only fair to cut recipe developers some slack. The recipe that inspired tonight's feature comes from Epicurious, where it is called Bow Thai Pasta with Shrimp. This is a fusion recipe that combines elements of Italian, Asian and Latin American cuisine, and I know that at least some of you will enjoy it. If you like cilantro, I think you'll like this dish. If you are not a fan, come back tomorrow when I, hopefully, will have something more to your liking. The star of this dish is a cilantro pesto. The other main ingredients are tossed with the pesto and, once they are coated, the dish is ready for serving. With only three ingredients to deal with, this entrée is extremely easy to prepare. I've made a few changes to the original recipe to better suit our tastes. I've used elbow macaroni instead of the bow-ties because I think the elbows distribute the pesto in a more even manner and help dilute the taste a bit. While the quantity of peanuts and pepper flakes is given as a range, I recommend you use the larger amount. When it comes to the lime juice, start with 1 tablespoon and taste your way to a level you find enjoyable. I guarantee the dish will need salt. How much is always a variable, so I leave that to your taste. If you're in a hurry, purchase precooked shrimp. They will work well here. This is a nice busy day entrée and I hope you will give it a try. Here's the recipe.
Pasta with Shrimp and Cilantro Pesto...from the kitchen of One Perfect Bite inspired by Epicurious
3 large garlic cloves, crushed
2 tablespoons minced fresh ginger
1 bunch fresh cilantro, stemmed (about 2 cups)
1/4 to 1/2 cup dry-roasted peanuts
1/4 to 1/2 teaspoon dried crushed red pepper
1/2 cup peanut oil
8 ounces elbow or bow tie pasta
12 to 16 ounces cooked peeled deveined medium shrimp
4 green onions, chopped (including green tops)
1 to 3 tablespoons fresh lime juice
1) To make pesto: With processor or blender running, drop garlic and ginger through feed tube. Add cilantro, peanuts and red pepper. With machine running, gradually add oil. Season to taste with salt. (Can be prepared 6 hours and up to 1 day ahead. Cover and refrigerate.)
2) Bring pot of salted water to boil. Add pasta and cook until just tender. Place shrimp in colander. Pour pasta into colander. Drain. Return shrimp and pasta to pot. Add pesto sauce, onions and lime juice. Toss to coat. Divide between plates and serve. Yield: 3 to 4 servings.
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