Pesto Risoni with Mango-Curry Shrimps
recipe Image
 
Preparation Time : 5 mins

Cooking Time : 10 mins

Serves : 2
Ingredients:

    For the Shrimps

    150g/5.25oz shrimps/prawns, peeled, deveined
    15ml/1 tbsp olive oil
    1/2 tsp curry powder
    50g/2oz ripe mango, cut into small cubes
    15ml/1 tbsp lemon juice
    pinch of salt

    For the Risoni

    100g/3.5oz risoni, uncooked
    20g/0.75oz cilantro/coriander
    4g/0.15oz garlic, peeled, crushed
    1/2 tsp pepper
    100ml/3.5fl oz olive oil
    15ml/1 tbsp lemon juice
    1/2 tsp salt

Method:
  1. Bring a pot of water to a boil.
  2. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
  3. Cook risoni for 8 minutes or until al dente.
  4. 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.
  5. 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.
  6. Drain the risoni and toss in a bowl with the cilantro pesto.
  7. Transfer risoni to a serving plate and top with the shrimps and mangos.