Cooking in progress....

• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  Latin American >> Mexican >> Mexican

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill). | 2. Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain. | 3. Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat. | 4. Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
cilantro	1 1/4	cups	chopped	4.6	0.7340000000000001	0.426	0.10400000000000001
green onion	1/4	cup	chopped	4.7925	1.0188	0.1722	0.0834
lime juice	3	tablespoons		11.3438	3.8206	0.1906	0.0318
garlic clove	2		pressed	25.2167	0.0	5.61	0.1417
jalapeno	1	tablespoon	chopped seeded	1.6312	0.3656	0.0512	0.0208
olive oil	1/2	cup		954.72	0.0	0.0	108.0
linguine	1			25.2167	0.0	5.61	0.1417
shrimp	1	lb	uncooked peeled deveined	385.3342	0.0	91.1202	2.312
tequila	3	tablespoons		29.026999999999997	2.9819	0.0792	0.0264
cotija cheese	1/4	cup		109.8	1.1909999999999998	6.0	9.0

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.