Spaghetti With Cilantro-Pistachio Pesto And Shrimp

• Pesto
• two big handfuls of cilantro, stems and all
• 25 roasted, shelled pistachios
• 1-2 cloves of garlic, chopped
• 1/2 a lime, juiced
• 1 pinch red pepper flakes
• 2 tablespoons olive oil
• salt and pepper to taste
• 2 green onions, chopped
• Pasta
• 8 ounces spaghetti
• 12 peeled, deveined shrimp (the largest you can find!)
• 1 1/2 tablespoons olive oil
• 1 1/2 tablespoons dry white wine
• 2 handfuls cherry tomatoes, halved

1. Get your spaghetti going in a pot of heavily salted water, and cook until al dente - reserving about a half a cup of pasta water.
2. While you wait for you water to boil, make your pesto. Combine all of the pesto ingredients in a food processor, and alternate between pulse and scraping down the sides - adding the olive oil last - until combined into a paste.
3. Pat the shrimp dry with paper towels and season with salt and pepper. Heat a 12 inch stainless steel saute pan to medium high heat, and after a few minutes coat the bottom with olive oil (should be about 1 1/2 tbsp.)
4. Once the oil is hot, arrange the shrimp evenly in the pan a cook for about 3-4 minutes per side (depending on how big) and set aside.
5. Turn down the heat to medium and deglaze the pan with 2 tbsp. of dry white wine (I used a pinot grigio) and scrape up any fond or bits that have accumulated.
6. Toss in your cherry tomatoes into the pan and toss for 1-2 minutes. Add in your cooked pasta, a few splashes of pasta water, and two heaping tbsp. of your cilantro pesto. Stir this all around and toss the pan to combine for another 2 minutes or so.
7. Divide the pasta between two bowls and arrange the shrimp on top. Top with a sprig of cilantro each and serve!

pesto, cilantro, pistachios, garlic, lime, red pepper, olive oil, salt, green onions, pasta, spaghetti, shrimp, olive oil, white wine, tomatoes

Taken from food52.com/recipes/34218-spaghetti-with-cilantro-pistachio-pesto-and-shrimp (may not work)