Garlic-Cilantro Shrimp Rotini
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This simple pasta dish is a great last-minute weeknight dinner, with nutty and hearty whole-wheat pasta tossed in a fresh, citrusy pesto. Shrimp is the perfect quick-cooking protein, done in under five minutes, with a subtle taste that ensures the pesto is the star. Looking to mix it up? Try swapping the lemon for lime and substitute herbs like dill, parsley, or basil.
Ingredients
- 8 oz whole-wheat rotini pasta
- 2 cups fresh cilantro, roughly chopped
- 1 tsp. dried oregano
- 3 cloves garlic
- 1 tsp. red pepper flakes
- ⅓ cup olive oil, plus 1 Tbsp.
- Zest and juice of half a lemon
- ½ tsp. sea salt and fresh ground black pepper
- 1 lb large shrimp, peeled and deveined
- Cilantro sprigs for garnish, if desired.
Preparation
1. Prepare sauce: In a food processor, pulse cilantro, oregano, garlic, red pepper flakes, and lemon zest until combined. While food processor is running, add ⅓ cup oil and lemon juice. Stir in salt and black pepper. Set aside.
2. Cook pasta according to package directions. Drain and set aside.
3. Heat a large skillet on medium-high, add remaining oil and shrimp. Cook for 2-3 minutes, until bright pink. Stir in pesto and pasta and cook for 1 minute. Garnish with cilantro sprigs, if desired.
