I made this recipe a few months back, and am sad to say I have completely forgotten where I got it from! Note to self: keep better notes. I debated not posting about it for that reason, but it was so good I will anyway. I'll keep searching and update if I find anything. It's not the quickest recipe but all the parts come together nicely - the pesto and shrimp complement each other to make a satisfying pasta dinner.
To make the pesto, I got to use my new mini food processor. A full size one would have worked better, as I had to work in a couple batches, but it worked just fine. Pulse together 2 cups cilantro, the juice of one lime (2 Tbsp), 1/4 cup walnuts, the zest of one lime (2 tsp) and 2 sliced garlic cloves. This will make a flavourful, dry pesto, though the walnuts added a slightly milky touch. Set it aside.
In a large pan, heat 1/4 cup oil. Add in 2 minced garlic cloves, 1 tsp cumin, and 1/2 tsp each cayenne, curry powder and coriander. Let the spices cook for about 2 minutes, then throw in about 2/3 lb shrimp. I used frozen, but fresh shrimp would only take a couple of minutes to cook. Watch what you're wearing - I got a few splatters on my work clothes.
Throw 1/2 lb spaghetti (cooked) into the pan, along with the pesto. I also added some pasta water to make it a little saucier. The shrimp itself was quite spicy but it gets tamed with the addition of the pesto. Top with some feta cheese and it's done! I found it a little hard to fully incorporate the pasta into everything else, as it was drier than I'm used to. By the end, however, it was a big bowl of oily, herby, spicy goodness. I hope to make more pesto-type things in my mini processor, since it worked so well.
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