Author Notes
If you want a scrumptious meal that’s ready in 10 minutes which is not only mouth-wateringly delicious, but that’s also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!
The recipe can be found here - http://www.mynutricounter.com/cilantro-pesto-risoni-with-mango-curry-shrimps/
—Nikki Brown
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Ingredients
- For the Shrimps
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shrimps/prawns, peeled, deveined
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olive oil
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curry powder
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ripe mango, cut into small cubes
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lemon juice
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pinch of salt
- For the Risoni
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100 grams
risoni, uncooked
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20 grams
cilantro/coriander
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4 grams
garlic, peeled, crushed
-
1/2 teaspoon
pepper
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15 milliliters
lemon juice
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1/2 teaspoon
salt
Directions
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Bring a pot of water to a boil.
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Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
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Cook risoni for 8 minutes or until al dente.
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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.
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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.
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Drain the risoni and toss in a bowl with the cilantro pesto.
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Transfer risoni to a serving plate and top with the shrimps and mangos.
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