Cilantro pesto shrimp pasta -
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Cilantro Pesto and Shrimp Pasta

Servings: 4 portions


  • 8 oz Vermicelli pasta
  • 1 teaspoon olive oil
  • 5 garlic cloves chopped
  • 10-12 oz raw shrimp rinsed, shelled and deveined
  • Salt to taste

For the cilantro pesto

  • 80 fresh cilantro sprigs approx 2 cups, washed
  • 1 garlic clove
  • 1/3 cup cashews
  • 1/2 cup cotija cheese grated (Look for it in the Mexican cheese section of your market)
  • 1/4 cup extra virgin olive oil
  • Salt to taste


  • Cook pasta according to instructions on the package. Be aware that Vermicelli is very thin and it cooks very quickly. In my case it took just 6 minutes once I put it into the boiling water.
  • Meanwhile, prepare the pesto while you are waiting for the water to boil.
  • In a food processor combine cilantro, garlic, cashews, cotija cheese, and olive oil. Mix until well blended. Taste for salt (depending on the cheese and cashews you are using it may need it or not). Mix again. Set apart.
  • Heat oil in a pan, add garlic and cook until golden. Add shrimp and cook 2-3 minutes per side. Be sure to not overcooked them or they will become rubbery. You will see them change color from a grayish to a white pinkish.
  • Drain pasta. Transfer pasta to a serving bowl, add the cilantro pesto and coat well.
  • Serve with garlic shrimp on top.
Course: Fish & Seafood, Pasta & Rice
Cuisine: American, Mexican
Author: Silvia


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