Thursday, February 19, 2009

Bow Thai Pasta with Shrimp

This has been a family favorite for a very long time. You make a pesto out of cilantro instead of basil, and although it calls for shrimp, I've also used chicken. And, not surprisingly, I rarely have the right kind of pasta (bows) -- so I use whatever is in the cabinet. Lately, I've been using almonds instead of peanuts -- and that works as well.

Bow Thai Pasta with Shrimp
3 large garlic cloves, crushed
2 T. minced fresh ginger
1 bunch fresh cilantro (stemmed)
1/4 c. dry-roasted peanuts
1/4 t. (or less) dried crushed red pepper
1/2 c. peanut oil
8 oz. bow tie pasta
12 oz. cooked,peeled, deveined medium shrimp
4 green onions, chopped
3 T. fresh lime juice

With processor 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).

Bring pot of salted water to boil. Add pasta and cook until 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.

No comments: