Pesto risoni with mango-curry shrimps

0 likes 0 comments Recipe by MyNutriCounter

Ingredients for 2 servings

For the Shrimps

150g/5.25oz shrimps/prawns, peeled, deveined
15ml/1 tbsp olive oil
1/2 tsp curry powder
50g/2oz ripe mango, cut into small cubes
15ml/1 tbsp lemon juice
pinch of salt

For the Risoni

100g/3.5oz risoni, uncooked
20g/0.75oz cilantro/coriander
4g/0.15oz garlic, peeled, crushed
1/2 tsp pepper
100ml/3.5fl oz olive oil
15ml/1 tbsp lemon juice
1/2 tsp salt

10 min · Medium

Directions

1. 1. Bring a pot of water to a boil.
2. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
3. Cook risoni for 8 minutes or until al dente.
4. While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
5. Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
6. Drain the risoni and toss in a bowl with the cilantro pesto.
7. Transfer risoni to a serving plate and top with the shrimps and mangos.

main courses, dairy-free, dinner, gluten-free, lunch, mains September 21, 2017 08:05

Author mynutricounter.com/cilantr...