Are you looking for a flavorful and easy-to-make pasta dish that impresses at every meal? Our pasta with creamy shrimp and cilantro sauce is just what you need! This dish combines juicy shrimp with a velvety sauce, flavored with fresh cilantro, to create an unforgettable dining experience. Perfect for both everyday dinners and festive occasions, this pasta dish is sure to become a favorite in your kitchen.
You will need
0.2 cup olive oil
3 shallots (about 2.5 oz peeled weight), peeled and cut into thin slices
6 cloves of garlic, finely chopped or grated on the coarse side of the grater
1/2 - 1 red chili (amount depending on heat), thinly sliced
1 bay leaf
0.4 cup dry white wine
0.85 cup whipping cream
0.2 cup finely grated Parmesan
8.8 oz cooked shrimp, peeled weight
Freshly ground black pepper
0.6 cup cilantro pesto
1/2 tsp honey
Salt to taste (if needed)
14 oz spaghetti
Coriander Pesto
1 ¼ cup (about 3.53 ounces) of fresh coriander leaves and stems, chopped
3 tbsp of pine nuts
2 cloves of garlic, finely grated
1 ¼ cup of fresh Parmesan cheese, finely grated
0.43 cups of canola oil or other neutral oil (not olive oil)
½ tsp of honey
½ tsp of flaky salt
Freshly ground black pepper
How to make it
Start by making the pesto
1. Place the coriander, pine nuts, garlic, Parmesan along with 2 tablespoons of oil in a blender. Run the blender until everything is well mixed and finely divided. You will need to scrape down the sides of the blender several times.
1 ¼ cup (about 3.53 ounces) of fresh coriander leaves and stems, chopped
3 tbsp of pine nuts
2 cloves of garlic, finely grated
1 ¼ cup of fresh Parmesan cheese, finely grated
2 tbsp of canola oil or other neutral oil (not olive oil)
2. Add the honey followed by the rest of the oil little by little while the blender is running until you have the consistency you desire. Taste and adjust with salt and freshly ground black pepper. Set aside.
1/3 cup of canola oil or other neutral oil (not olive oil)
½ tsp of honey
½ tsp of flaky salt
Freshly ground black pepper
3. Cook the pasta according to the instructions on the package.
14 oz spaghetti
4. Heat up olive oil in a frying pan. Add shallots, garlic, red chili, and bay leaf. Sauté while stirring for 3–4 minutes.
0.2 cup olive oil
3 shallots (about 2.5 oz peeled weight), peeled and cut into thin slices
6 cloves of garlic, finely chopped or grated on the coarse side of the grater
1/2 - 1 red chili (amount depending on heat), thinly sliced
1 bay leaf
5. Add wine and simmer for 3 minutes. Stir occasionally.
0.4 cup dry white wine
6. Add heavy cream and simmer for 4 minutes so that the sauce thickens.
0.85 cup heavy cream
7. Add Parmesan and stir. Add the shrimp, add black pepper, and stir. Let it simmer for 2 minutes.
0.2 cup finely grated Parmesan
8.8 oz cooked shrimp, peeled weight
Freshly ground black pepper
8. Add honey and stir to mix. Turn off the heat and add cilantro pesto.
0.6 cup cilantro pesto
1/2 tsp honey
9. Taste and adjust the seasoning. Add a little salt if needed but shrimp and Parmesan give saltiness.
Salt to taste (if needed)
Serve with spaghetti, grated parmesan cheese to top with and a fresh green salad on the side.
Tips 1: Korianderpesto går utmärkt att frysa så gör en stor sats på en och samma gång.
Tips 2: Om man har köpt koriander med rötter så kan man skära av rötterna och frysa in dem. De används ofta i Thaimatlagning.
Tips 3: Spar alla räkskal och huvuden. Lägg i en påse i frysen tills du har tillräckligt för att göra en skaldjursfond.
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