This is very nice, yummy and healthy. I didn't have shrimp and thought it could really have used it or an other seafood.
Rice Noodles with Shrimp and Basil-Mint Pesto
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.
More From Cooking Light
- Calories: 377
- Calories from fat: 28%
- Fat: 11.6g
- Saturated fat: 1.8g
- Monounsaturated fat: 7.6g
- Polyunsaturated fat: 1.2g
- Protein: 22.6g
- Carbohydrate: 46.1g
- Fiber: 2.1g
- Cholesterol: 155mg
- Iron: 4.3mg
- Sodium: 468mg
- Calcium: 94mg
- 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)
- 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.
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