Pasta With Shrimp And Cilantro-Lime Pesto

• 2 1/4 cups fresh cilantro leaves
• 2/3 cup (scant) chopped green onions
• 4.5 Tblsp fresh lime juice
• 3 pressed garlic cloves
• 1 chopped, seeded, fresh jalapeno
• 2/3 cup of EVOO
• 1.5lb linguine
• 1.5lb uncooked medium shrimp, peeled and deveined
• 4.5 Tblsp tequilla
• 2/3 cup of Cotija or Feta cheese

1. Blend 2 cups of cilantro leaves (leaving 1/4 cup for chopped garnish) and next 4 ingredients in food processor until coarse puree forms. With machine running, gradually add EVOO. Season generously with salt. (remember, this can be done ahead)
2. Cook linguine in large pot of boiling, salted water until tender but still firm to bite, stirring occasionally. Drain.
3. Meanwhile, heat remaining EVOO in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in the center, about 3 min. Remove skillet from heat; add tequilla. Return skillet to heat and stir until sauce is syrupy, about 30 sec. Add pesto; stir to coat. Remove from heat.
4. Add pasta to sauce in skillet and toss. Season with salt and pepper. Divide pasta and shrimp among plates, and sprinkle with Cojita or Feta cheese and chopped cilantro.

fresh cilantro, green onions, lime juice, garlic, evoo, linguine, shrimp, cheese

Taken from www.epicurious.com/recipes/member/views/pasta-with-shrimp-and-cilantro-lime-pesto-52859811 (may not work)