Thai Pesto Pasta with Shrimp and Fresh Cilantro

With Ginger, Peanuts, Green Onion, Red Pepper & Lime

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This flavorful recipe can be started well in advance. Prepare the Thai pesto in a food processor or blender. Add the garlic, ginger, cilantro, peanuts, and red pepper flakes in processor, and while it's running, slowly drizzle in oil until well blended. Season with salt as desired. Refrigerate the pesto until ready to use.


  • 3 large garlic cloves, crushed
  • 2 Tbsp. minced fresh ginger
  • 1 bunch fresh cilantro, stems trimmed off
  • 1/4 C dry-roasted peanuts
  • 1/2 tsp. red pepper flakes
  • 1/2 C peanut oil
  • 8 oz. bow tie pasta
  • 12 oz. cleaned shrimp, cooked
  • 4 whole green onions, chopped
  • 3 Tbsp. fresh lime juice


Cook bow-tie pasta in large pot according to directions on package. Just before you drain pasta, add the cooked shrimp to pot, then immediately drain pasta and shrimp mixture through colander.  Put the drained pasta and shrimp back in pot and stir in Thai pesto sauce (see above), green onions, and lime juice. Toss gently and serve immediately. This recipe makes a small batch that can be easily doubled.


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