CREAMY PESTO SHRIMP
Bursting with flavor, this creamy and saucy shrimp dish is excellent on its own but tastes wonderful over your favorite pasta, rice, or even cooked zucchini noodles. Garlic, lemon, and tomatoes add bright flavor, while half-and-half keeps it extra creamy. I recommend using homemade pesto!
Provided by Sally
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and 1/3 cup (80ml) half-and-half. Stir to combine, then bring the half-and-half to a simmer. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes. Stir and cook until shrimp is nearly cooked through, just about pink on both sides. Stir in the remaining half-and-half, the lemon juice, and parmesan cheese. Cook for 1 minute. (Shrimp should be fully cooked by this point. If not, keep cooking until it's pink.)
- Remove from heat, then immediately stir in the pesto while everything is still hot. Serve plain, over cooked pasta, rice, or even zucchini noodles. Sprinkle with fresh basil and extra parmesan cheese, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
CREAMY PESTO SHRIMP PASTA
Creamy pesto pasta with shrimp and mushrooms is a beautifully flavorful dinner. Perfect romantic dinner recipe and ready in 30 minutes.
Provided by Erica
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 876 kcal, ServingSize 1 serving
FRESH PESTO SHRIMP PASTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 portions
Number Of Ingredients 15
Steps:
- For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
- For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.
SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
PESTO SHRIMP PASTA
This is a great dish for company!
Provided by averynmartin
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g
PESTO SHRIMP PASTA
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.
Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.
ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE
This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).
Provided by CorriePDX
Categories Penne
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
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 PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
CREAMY PESTO SHRIMP LINGUINE
This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.
Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.
CREAMY PESTO SHRIMP
Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
- Cook 6 to 8 minutes, while stirring.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the shrimp and cook until they turn pink, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
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