Name: Zesty Shrimp Pasta Salad
Total time: PLACEHOLDER
Ingredients: 1/4 cup walnuts , toasted; 2 medium cloves garlic , peeled; 2 cups packed fresh cilantro leaves; 1 cup packed fresh basil leaves; 3 anchovy fillets , rinsed and patted dry; 1/2 cup extra-virgin olive oil; 1 tablespoon grated lime zest plus 3 tablespoons juice from 2 limes; 1/2 jalapeno chile , seeds and ribs removed; Table salt; 1 pound fusilli or other short, curly pasta; 1 pound cooked medium shrimp , peeled; 1 pint grape tomatoes or cherry tomatoes, cut in half

Why This Recipe Works

For our Zesty Shrimp Pasta Salad recipe, we combined basil with cilantro, walnuts, lime, jalapeño, and anchovies into a complex-flavored paste bold and sharp enough to flavor a pasta salad. We toasted the walnuts in a skillet over medium heat to maximize their flavor. Even if you don’t like anchovies, we recommend using them here because they add valuable flavor. Their fishy bite disappeared when combined with the other ingredients.

Before You Begin

The spicy pesto flavors this room-temperature pasta salad. The pesto can be prepared a day in advance and refrigerated until needed.

Instructions

Bring 4 quarts water to boil in large pot.

Meanwhile, process nuts, garlic, cilantro, basil, anchovies, 7 tablespoons oil, zest, juice, and chile in food processor or blender until smooth, stopping to scrape down bowl as necessary. Transfer to small bowl and season with salt to taste. Cover with plastic wrap.

Add 1 tablespoon salt and pasta to boiling water. Cook until al dente. Reserve 1/4 cup cooking water, drain pasta, and transfer to large serving bowl. Stir in reserved cooking water and remaining 1 tablespoon oil and cool to room temperature. When cooled, toss with pesto, shrimp, and tomatoes. Serve.