Pesto Risoni With Mango-Curry Shrimps

• For the Shrimps
• shrimps/prawns, peeled, deveined
• olive oil
• curry powder
• ripe mango, cut into small cubes
• lemon juice
• pinch of salt
• For the Risoni
• 100 grams risoni, uncooked
• 20 grams cilantro/coriander
• 4 grams garlic, peeled, crushed
• 1/2 teaspoon pepper
• 15 milliliters 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.

prawns, olive oil, curry powder, mango, lemon juice, salt, risoni, risoni, coriander, garlic, pepper, lemon juice, salt

Taken from food52.com/recipes/74006-pesto-risoni-with-mango-curry-shrimps (may not work)