Pesto Risoni with Mango-Curry Shrimps
If you want a scrumptious meal that’s ready in 10 minutes which is not only mouth-wateringly delicious, but that’s also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!
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Serves
2
Prep
0 mins
Cook
10 mins
Total Time
10 mins
Dietary
DF, GF
Ingredients:
For the Shrimps
- 150g/5.25oz shrimps/prawns, peeled, deveined
- 15ml/1 tbsp olive oil
- 1/2 tsp curry powder
- 50g/2oz ripe mango, cut into small cubes
- 15ml/1 tbsp lemon juice
- pinch of salt
For the Risoni
- 100g/3.5oz risoni, uncooked
- 20g/0.75oz cilantro/coriander
- 4g/0.15oz garlic, peeled, crushed
- 1/2 tsp pepper
- 100ml/3.5fl oz olive oil
- 15ml/1 tbsp lemon juice
- 1/2 tsp salt
Method:
1. Bring a pot of water to a boil.
2. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
3. Cook risoni for 8 minutes or until al dente.
4. While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
5. Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
6. Drain the risoni and toss in a bowl with the cilantro pesto.
7. Transfer risoni to a serving plate and top with the shrimps and mangos.
