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Pasta with Cilantro Mint Pesto & Seafood

May 1, 2012


This is little spicy and more than a little spectacular!

Try it with either shrimp and/or scallops (pictured) or for the big splurge, lobster.

You’ll Need:

8 thin slices of ham, cut into thin strips

2 lbs shelled & cleaned shrimp, scallops, and/or bite sized chunks of lobster meat

1 bunch fresh mint, washed, cleaned of stems & roughly chopped, and divided into 2 equal portions

1 bunch fresh cilantro, washed, cleaned of stems & roughly chopped

4 scallions washed & roughly chopped

4 tsps minced garlic, divided into 2 equal portions

4 Tbs Thai chili sauce, divided into 2 equal portions. Note: use LESS overall if you prefer a mildly hot dish rather than a moderately hot dish.

1 tbs lime juice

1/4 cup orange juice

1/2 cup white wine

Salt & Pepper

2 tbs EVOO

1 lb linguine

A food processor

A pasta pot & collander

A large fry pan

A platter


1. To make the pesto, in a food processor, combine all of the cilantro, half the mint, the scallions, lime juice, orange juice, half the minced garlic, half the evoo, half the Thai chili sauce, 1/2 tsp salt, and pulse a few times, until well blended but not entirely puréed. You want some texture. Taste for salt & season as desired. Reserve the pesto mixture.

2. Bring a pot of salted water to boil. Add linguine & cook al dente per package directions.

3. Right after you put the linguine on to cook, add the remaining EVOO to the fry pan, turn to high and sauté the ham just until it begins to brown.

4. Then add the remaining garlic and the seafood, plus a light sprinkling of salt & pepper. This will cook quickly, just a few minutes per side.

5. Add the wine and remaining Thai chili sauce & let it reduce a bit.

6. Then add the remaining mint, stir just until it wilts & turn off the stove. (if using an electric stove, move the pot off the burner as well.)

7. By now, the pasta should be done. Drain it well, then toss it with most of the mint cilantro pesto mixture.

8. Top with the cooked seafood, drizzle with a bit more pesto, & serve immediately.

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