Creamy Pesto Shrimp With Linguine Food

CREAMY PESTO SHRIMP

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.

CREAMY PESTO SHRIMP LINGUINE

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.

CREAMY PESTO SHRIMP

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.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

CREAMY PESTO SHRIMP

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.

CREAMY PESTO SHRIMP WITH LINGUINE

Steps:

• Boil water for the pasta.
• Melt the butter and olive oil in a non-stick frying pan.
• Stir in the flour until smooth and then add the milk, stirring constantly.
• Season with pepper.
• Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
• Stir the Parmesan cheese into the cream sauce.
• Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick.
• Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
• Serve over hot linguine.

SHRIMP LINGUINE WITH PESTO CREAM SAUCE

Steps:

• Put large pot (6 qt) of water on the stove (turned to med.).
• Spray a non-stick 12" skillet with cooking spray, sauté onion and garlic for about 5 minutes.
• Add zucchini, sauté another 5 minutes.
• Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
• Add white wine to skillet, bring to a boil, reduce by half.
• Add pesto to skillet, stir to mix.
• Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
• Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
• Serve sauce over linguine.

CREAMY PESTO SHRIMP

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.

LINGUINE WITH SHRIMP PESTO

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.