Pesto Risoni with Mango-Curry Shrimps
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Preparation Time : 5 mins
Cooking Time : 10 mins
Serves : 2
Tags :
Dairy-free, Dinner, Gluten-free, Lunch, Mains
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 :
- Bring a pot of water to a boil.
- Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
- Cook risoni for 8 minutes or until al dente.
- 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.
- 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.
- Drain the risoni and toss in a bowl with the cilantro pesto.
- Transfer risoni to a serving plate and top with the shrimps and mangos.
Source :
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