Creamy Coriander Pesto And Prawn Pasta Food

CREAMY PESTO SHRIMP PASTA

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over high heat.
• Once hot, add the mushrooms, toss in the oil, and saute tossing occasionally, until mushrooms are nicely browned.
• Transfer browned mushrooms to a plate and set aside.
• Keep the skillet off the heat to cool a bit while you prepare the shrimp.
• Toss the prepared (peeled and deveined) shrimp in a couple pinches salt and pepper and the remaining 1 tablespoon olive oil.
• Add the shrimp to the skillet used for the mushrooms. Cook over medium-high heat, turning the shrimp once, until shrimp are opaque and just barely cooked through.
• Transfer the shrimp to the plate with the mushrooms and set aside.
• Put the same skillet used above over high heat.
• Deglaze the pan by adding the wine and simmer until the wine is reduced by half.
• Reduce heat to medium and add the cream. Simmer gently, stirring regularly, until slightly thickened.
• Turn off the heat and add the cheese and pesto. Taste for seasoning, and add salt to your taste (at least 1/2 tsp because this will season the pasta once added). Sauce will continue to thicken a bit more.
• Cook the pasta according to package directions. Drain and add the pasta to the sauce along with the shrimp and mushrooms and toss well.
• Garnish with basil and more parmesan and serve.

CORIANDER PARSLEY PESTO

Steps:

• Put all ingredients in the blender or food-processor.
• Process until fine and well blended, add the Parmesan and blend for a few seconds more.

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE

Steps:

• In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
• Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

CREAMY CORIANDER PESTO AND PRAWN PASTA

Steps:

• Bring a large pan of salted water to the boil and cook fettuccini according to packet instructions; drain and set aside, reserving ½ cup of cooking liquid.
• Meanwhile, coarsely chop the stems, leaves and root of the coriander and place into the bowl of a food processor, along with the garlic, nuts and lime juice. Process until broken down and smooth.
• While the motor is running, slowly drizzle in oil. Mixture should become a smooth, creamy sauce; season with salt and pepper.
• Remove a third of the coriander pesto and stir through the prawns. Cook prawns in a non-stick pan for 1-2 minutes or until just cooked through and remove.
• Pour cream into pan and heat through gently. Stir in remaining coriander pesto and adjust seasoning. Return prawns to pan and heat through.
• Pour coriander pesto sauce and prawns over pasta and toss to mix evenly. Stir in some of the pasta cooking water if sauce is too thick and serve immediately.