Pasta with Shrimp and Cilantro-Lime Pesto

1 1/4 cups (packed) fresh cilantro leaves plus 1/4 cup chopped
1/4 cup scallions, chopped
3 tbsp fresh lime juice
2 garlic cloves, crushed
1 tbsp jalapeno, minced
1/2 cup olive oil
8oz whole wheat fettuccini
1 pound shrimp, peeled and deveined
3 tbsp tequila
1/4 cup (1 oz) queso fresco, crumbled

Blend 1 1/4 cups cilantro leaves, scallions, lime juice, garlic, and jalapeno in food processor until a coarse puree forms. With machine running, gradually add (scant) 1/2 cup olive oil, reserving 1 tbsp of oil for later use. Season with salt to taste. (Can me made 1 day head and refrigerated)

Cook fettuccini in a large pot, omitting salt and fat, according to instructions on package. Drain.

Heat remaining olive oil in a large skillet over medium-high heat. Add shrimp and cook until almost opaque in the center, about 3 minutes. Remove skillet from heat and add tequila. Return skilet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto, stir to coat. Remove from heat.

Add pasta to skillet and toss to coat. Season with salt and pepper. Top each serving with 1 tbsp queso fresco.

Makes 6 (1 cup) servings.

Number of Servings: 6

Recipe submitted by SparkPeople user XTMONT.