Cilantro Parsley

Grease a donut pan and preheat the oven to 375d.
Mix everything well and put into a piping bag. Fill the donut mould up to the In a large bowl, add the shrimp as well as garlic powder, salt and pepper. Toss to combine.
Bring a large pot of water to a boil. Read the instructions on the pasta box to cook al dente. Reserve 1 cup of pasta water.
In a large skillet on medium heat, add the butter and wait for it to melt. Add the shrimp in a single layer. Cook for 2-3 minutes on each side, until pink and opaque. Remove and set aside on a plate.
In the same skillet, toss in the garlic and cook until fragrant, about 1 minutes. Pour in the lemon juice. Lower the heat and add the goat cheese and pesto, stirring quickly. Slowly add about ½ cup pasta water and keep stirring until the goat cheese completely melts.
Add the pasta and cooked shrimp, tossing to combine. If too clumpy, add more pasta water. Season with salt and pepper to taste.
Garnish with parsley and top with parmesan cheese.edge of the pan.
Bake for 15 minutes. Allow for the donuts to cool in the pan for 2-3 minutes and then turn them out onto a cooling rack. Be forceful! Allow them to cool completely before glazing.
In a standing mixer (or electric mixer) whisk peanut butter and icing sugar, add melted chocolate and milk and whisk until smooth and creamy. Dip each cooled donut into icing. You will have leftover for another use!