Pesto Risoni With Mango-Curry Shrimps

• 150 g shrimp or 150 g prawns, peeled, deveined
• 15 ml olive oil
• 1/2 teaspoon curry powder
• 50 g mangoes, ripe, cut into small cubes
• 15 ml lemon juice
• 1 pinch salt
• 100 g risoni, uncooked
• 20 g cilantro or 20 g coriander
• 4 g garlic, peeled, crushed
• 1/2 teaspoon pepper
• 100 ml olive oil
• 15 ml lemon juice
• 1/2 teaspoon salt

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.

shrimp, olive oil, curry powder, mangoes, lemon juice, salt, risoni, cilantro, garlic, pepper, olive oil, lemon juice, salt

Taken from www.food.com/recipe/pesto-risoni-with-mango-curry-shrimps-534084 (may not work)