Ingredients
1 1/2 cups fresh cilantro leaves, plus 1/3 cup chopped
1/4 cup chopped green onions
3 T fresh lime juice
2 garlic cloves, pressed
1 T chopped, seeded jalapeno
1/2 cup plus 1 T olive oil
1 lb linguine
1 lb medium shrimp, peeled, deveined
3 T tequila
1/4 cup crumbled cotija or feta cheese
Preparation
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. Cook linguine in large pot of boiling salted water until tender but still firm to bite, stirring occasionally. Drain Meanwhile, heat remaining 1 T 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. 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 and serve
