Yield
5 servings (serving size: about 1 1/3 cups)

Rice noodles do a fabulous job of absorbing the pesto flavor. When measuring the basil and mint, don't pack the leaves into the measuring cups or you'll end up with a thisck paste instead of juicy pesto.

How to Make It

Step 1

Place the first 9 ingredients in a food processor; process until smooth.

Step 2

Cook noodles in boiling water 3 minutes or until done. Drain and rinse with cold water; drain well.

Step 3

Place a large skillet coated with cooking spray over medium-high heat. Add shrimp; sauté 3 minutes or until done. Stir in pesto, noodles, and tomato; cook until thoroughly heated. Garnish with mint sprigs, if desired.

Ratings & Reviews

cammieh's Review

Sashamol80
May 11, 2011
This is very nice, yummy and healthy. I didn't have shrimp and thought it could really have used it or an other seafood.

tara31's Review

tara31
June 05, 2010
This was so delicious and easy! I've made pesto numerous times but never served it over rice noodles - the texture is so unique. The only changes I made were adding more garlic and halving the noodles. A perfect way to use fresh basil and mint from the garden!

falljunelaker's Review

falljunelaker
August 21, 2009
This was great. We followed the recipe as written. Definitely a winner.

Sashamol80's Review

cammieh
April 21, 2009
I omitted the green curry paste (substituting 1tsp of garlic for more flavour) and made this with scallops instead of shrimp. I served it with soba noodles & stir fried bak choy. It was easy, and simply outstanding!