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
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.
LEMONY SHRIMP WITH PESTO FARFALLE
A delicious, EASY dish to throw together and a really wonderful way to use pesto. The flavors are so fresh and light and the lemon adds just the right amount of zip.
Provided by hollyfrolly
Categories < 30 Mins
Time 20m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water for pasta and cook as directed to al dente.
- Pesto:.
- In a food processor, pulse together basil, garlic and a pinch of salt.
- Add pine nuts and pulse again.
- Scoop into a bowl and mix in 1/4 cup of olive oil and 1/4 cup of Parmesan. Stir gently. (If the sauce is not moist, add more oil.).
- Season to taste and add the rest of the remaining cheese. Adjust oil again, if needed.
- Squeeze juice of 1/2 - 1 lemon to pesto, to taste.
- Clean and devein shrimp.
- In a bowl add 1 tablespoons oil, juice from 1/4 lemon, pinch of salt and pepper. Add shrimp to mixture and coat.
- Heat a grill pan over med-high heat. Spray with cooking spray.
- Grill shrimp for 1 minute on each side. Once shrimp has been turned, squeeze juice from 1/4 lemon to coat.
- Remove from heat.
- Mix 1/2 of the pesto with the pasta to coat. Serve in warm bowls with shrimp served on top. Season with salt and fresh cracked pepper.
- You may sprinkle a pinch of Parmesan and/or a fresh squeeze of lemon juice to make it even more delish.
- Save extra pesto in a covered container in the refrigerator or freeze and use at a later date.
Nutrition Facts : Calories 546.8, Fat 24.1, SaturatedFat 3.9, Cholesterol 178.3, Sodium 268.5, Carbohydrate 47.5, Fiber 3.3, Sugar 1.7, Protein 34.9
ONE-PAN LEMON SHRIMP AND RICE WITH PESTO
This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks-hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.
Provided by Riley Wofford
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
- Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
- Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.
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23 CLASSIC FARFALLE RECIPES - INSANELY GOOD
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4.9/5 (16)Published Feb 8, 2022Category Recipe Roundup
- Farfalle with Spinach, Mushrooms, Caramelized Onions. Does meatless mean boring? Definitely not, and this dish is proof! Farfalle noodles are tossed with spinach, mushrooms, caramelized onions, and a rich parmesan cream sauce.
- Farfalle with Creamy Bacon Sauce. This dish had me at cream and bacon. You absolutely cannot go wrong with that combination! It’s the embodiment of indulgence.
- Farfalle with Fresh Salmon. I can’t get enough of how hearty yet light and refreshing this dish is. It has such lovely flavors, you can tell it’s good for you.
- Farfalle with Tuna Sauce. Upgrade canned tuna and a bag of frozen peas and turn them into a delectable pasta sauce. This recipe might call for mainly economical ingredients, but you’ll level them up with a splash of white wine.
- Farfalle with Tomatoes, Onion, and Spinach. How about a refreshing Mediterranean meal, for a change? This recipe creates a gorgeous platter of bright colors and epic flavors and textures.
FARFALLE WITH SHRIMP AND PESTO | RECIPES | WW USA
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Cuisine ItalianCategory DinnerServings 4Total Time 24 mins
- Meanwhile, in a food processor, process basil, water, cheese, walnuts, 1 tablespoon oil, 2 whole garlic cloves, zest and salt until finely minced; set aside.
- When water comes to a boil, add pasta and cook as package directs until al dente, about 10 minutes.
- A few minutes before pasta will be done, heat remaining teaspoon oil in a large nonstick skillet over medium-high heat. Add shrimp; cook, stirring occasionally, about 1 minute. Add tomatoes and minced garlic; sauté until shrimp is just cooked through and tomatoes begin to soften, about 1 to 2 minutes.
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