Prep: 25 Mins Cook: 15 Mins

Grilled Shrimp with Fettuccine and Salsa Pesto


  • 1 1/2 cup ORTEGA Salsa - Homestyle Recipe (Mild), divided
  • 2 tbls. lemon juice
  • 4 garlic cloves, crushed, divided
  • 1/2 teaspoon salt
  • 1 1/2 cup chopped spinach
  • 3/4 cups grated Parmesan cheese, divided
  • 3/4 cups toasted pine nuts, divided
  • 1/2 cup chopped fresh cilantro
  • 1/3 cup olive oil
  • 20 large shrimp, peeled and deveined
  • 5 (10-in.) bamboo skewers
  • 1 lemon, sliced


Preheat grill.

In a non-reactive bowl (glass, plastic, ceramic or stainless steel), combine 1 cup salsa, lemon juice, half the garlic and salt; mix well and set aside.

Combine remaining salsa and garlic with spinach, 1/2 cup each Parmesan and pine nuts, cilantro and olive oil in a blender or food processor. Process until smooth; set aside.

Right before grilling, cook pasta according to package directions; drain.

Thread shrimp onto skewers. Lightly oil grill and lay shrimp down. Grill for 5 to 8 minutes, turning once, until shrimp are bright pink. Baste occasionally with first salsa mixture.

To serve, toss fettuccine with salsa pesto. Top with grilled shrimp and garnish with remaining Parmesan, pine nuts and lemon slices.
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