GRILLED SHRIMP PESTO PASTA
Steps:
- In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
- Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
- While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
- When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
- Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and serve.
Nutrition Facts : Calories 398 calories, Carbohydrate 32 grams carbohydrates, Cholesterol 254 milligrams cholesterol, Fat 14 grams fat, Fiber 2 grams fiber, Protein 34 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 1337 grams sodium, Sugar 3 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 9 grams unsaturated fat
GRILLED PESTO SHRIMP
Whether you serve this grilled shrimp for dinner or as an appetizer, it disappears in a flash. Make extra!
Provided by Jennifer Segal
Categories Dinner
Time 40m
Yield 4 - 6
Number Of Ingredients 9
Steps:
- Thread the shrimp onto skewers, if desired. (I usually don't bother, unless the shrimp are on the smaller side, in which case they might slip through the grill grates.)
- In a food processor or blender, combine the olive oil, basil, garlic, red pepper flakes, salt, Parmigiano-Reggiano and walnuts. Process until the mixture is well blended. Reserve two tablespoons of the pesto in a bowl large enough to hold all of the shrimp and set aside. Pour the remaining pesto over the shrimp and let sit at room temperature for about 30 minutes to marinate.
- Preheat the grill to medium-high heat. Lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Place the shrimp on the grill and cook until plump and slightly charred, a few minutes per side. Transfer the cooked shrimp to the bowl with the reserved pesto and toss to coat evenly. Serve immediately.
Nutrition Facts : Calories 258, Fat 17, Carbohydrate 3 g, Protein 23 g, SaturatedFat 3 g, Sugar 0 g, Fiber 0 g, Sodium 922 mg, Cholesterol 194 mg
GRILLED PESTO SHRIMP SKEWERS
Steps:
- Fill a dish with water and soak skewers for 30 minutes.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
- Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.
Nutrition Facts : Calories 103 calories, Carbohydrate 2.3 g, Cholesterol 89.9 mg, Fat 5.7 g, Fiber 1 g, Protein 11.5 g, SaturatedFat 1.5 g, Sodium 185.8 mg
GRILLED SHRIMP WITH WALNUT PESTO
Provided by Alex Guarnaschelli
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Preheat a grill to high. Soak six 10-inch wooden skewers in water for at least 30 minutes.
- Meanwhile, make the pesto: Pulse the walnuts, lemon zest and juice, olive oil and a pinch of salt in a food processor until the walnuts are in small pieces. Pulse in the scallions, basil and parsley until fairly smooth. With the machine on, drizzle in 2 to 4 tablespoons cold water to loosen. Transfer to a bowl and season with salt.
- Make the shrimp: Thread the shrimp through the tail and top end onto the prepared skewers so they lie flat. Brush with the vegetable oil and season on both sides with salt and the red pepper flakes. Grill the shrimp on the hottest part of the grill until marked, 3 to 4 minutes; flip and grill until cooked through, 2 to 3 more minutes. Remove from the grill and drizzle with the red wine vinegar. Remove the shrimp from the skewers, if desired, and serve over mixed greens. Drizzle with some of the pesto and serve the remaining pesto on the side.
Nutrition Facts : Calories 339, Fat 23 grams, SaturatedFat 3 grams, Cholesterol 243 milligrams, Sodium 423 milligrams, Carbohydrate 3 grams, Fiber 1 grams, Protein 32 grams, Sugar 1 grams
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
CILANTRO PESTO GRILLED SHRIMP
Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.
Provided by yooper
Categories Lunch/Snacks
Time 51m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
- Set aside to marinate for 30 minutes.
- Preheat a grill to high heat, or preheat the broiler.
- Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
- Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
- Remove the shrimp from the skewers and place them in bowl.
- Toss with the remaining 6 tablespoons pesto, and serve immediately.
- For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
- Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
- With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
- Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
- Makes about 3/4 cup.
GRILLED PISTACHIO-LEMON PESTO SHRIMP
Besides tasting great with shrimp, this pesto can be used on pasta or spread on a portobello mushroom or garlic bread topped with melted mozzarella. -Amy Jo Dale, Long Beach, California
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 11
Steps:
- Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.
Nutrition Facts : Calories 236 calories, Fat 18g fat (3g saturated fat), Cholesterol 105mg cholesterol, Sodium 241mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 16g protein.
PESTO SHRIMP PASTA TOSS
In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15x10x1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt. , Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once., Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.
Nutrition Facts : Calories 466 calories, Fat 22g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 559mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.
GRILLED PESTO SHRIMP WITH PASTA
I've also made this by putting the shrimp on a grilling pan and cooking the shrimp and veggies that way, its just not as good as the skewers are.
Provided by mommyoffour
Categories Penne
Time 27m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook penne according to pkg. directions; drain and place in serving bowl or dish.
- Meanwhile, heat grill.
- In large bowl, combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir gently to coat well.
- Thread shrimp, zucchini and tomatoes onto skewers.
- When grill is heated, place skewers on grill over medium heat.
- Cook 6 to 8 minutes or until shrimp are pink and opaque, and vegetables are crisp tender, turning once.
- Remove shrimp and vegetables from skewers; add to penne.
- Add remaining 1/4 cup pesto, toss gently to mix.
- Sprinkle with parmesan cheese.
Nutrition Facts : Calories 360.9, Fat 5.3, SaturatedFat 1.8, Cholesterol 179, Sodium 289.9, Carbohydrate 47.7, Fiber 7.3, Sugar 2.7, Protein 31.2
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