Pesto Risoni With Mango-Curry Shrimps - cooking recipe

Ingredients

150 g shrimp or 150 g prawns, peeled, deveined
15 ml olive oil
1/2 teaspoon curry powder
50 g mangoes, ripe, cut into small cubes
15 ml lemon juice
1 pinch salt
100 g risoni, uncooked
20 g cilantro or 20 g coriander
4 g garlic, peeled, crushed
1/2 teaspoon pepper
100 ml olive oil
15 ml lemon juice
1/2 teaspoon salt

Preparation

Bring a pot of water to a boil.
Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
Cook risoni for 8 minutes or until al dente.
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.
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.
Drain the risoni and toss in a bowl with the cilantro pesto.
Transfer risoni to a serving plate and top with the shrimps and mangos.