Pasta With Shrimp In Mint Pesto

• 10 oz frozen raw shrimps, thawed for 2 hours, peeled and de-veined
• 6 tbsp sunflower oil
• 1/2 cup pistachios
• 14 oz spaghetti
• 10 stalks mint
• 1 None chili, seeded
• 1 None orange, zested and juiced
• 1/2 cup Pecorino or Parmesan cheese, grated
• 2 cloves garlic, peeled and chopped

1. Heat 1 tbsp of oil in a skillet and toast the pistachios for about 4 mins, while stirring. Cook the spaghetti in boiling salted water according to the package instructions.
2. Puree the mint, pistachios, chili, orange peel, orange juice and 4 tbsp of oil in a blender. Stir in the Pecorino cheese and season to taste.
3. Heat 1 tbsp of oil in a frying pan and fry the shrimps for about 5 mins, stirring from time to time. Add the garlic and fry for 2 mins. Season to taste. Drain the spaghetti, keeping 1/2 cup of the cooking water. Return the spaghetti to the pot and keep it warm. Mix the cooking water with 5 tbsp of pesto. Fold the shrimp and the pesto into the spaghetti and serve. Any leftover pesto will keep in the fridge for 1-2 weeks.

hours, sunflower oil, pistachios, stalks mint, chili, orange, parmesan cheese, garlic

Taken from recipes-plus.com/api/v2.0/recipes/19128 (may not work)