Rice Noodles with Shrimp and Basil-Mint Pesto

recipe
Rice noodles do a fabulous job of absorbing the pesto flavor. When measuring the basil and mint, don't pack the leaves into the measuring cups or you'll end up with a thisck paste instead of juicy pesto.

Yield:

5 servings (serving size: about 1 1/3 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 377
Caloriesfromfat 28 %
Fat 11.6 g
Satfat 1.8 g
Monofat 7.6 g
Polyfat 1.2 g
Protein 22.6 g
Carbohydrate 46.1 g
Fiber 2.1 g
Cholesterol 155 mg
Iron 4.3 mg
Sodium 468 mg
Calcium 94 mg

Ingredients

1 1/3 cups loosely packed fresh basil leaves
1/3 cup loosely packed fresh mint leaves
1/3 cup macadamia nuts
2 tablespoons water
2 tablespoons fresh lime juice
1 tablespoon olive oil
1 tablespoon fish sauce
1 1/2 teaspoons green curry paste
1 teaspoon minced garlic
1/2 pound skinny rice stick noodles (py mai fun)
Cooking spray
3 cups peeled and deveined small shrimp (about 1 1/2 pounds)
2 cups diced tomato
5 mint sprigs (optional)

Preparation

Place the first 9 ingredients in a food processor; process until smooth.

Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.

Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.

Note:

March 2003
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