SHRIMP AND FRESH PESTO PASTA RECIPE
Steps:
- Gather your ingredients and start by making the pesto.
- Place the basil and garlic into a food processor and pulse several times.
- With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states.
- Add the Pecorino and Parmesan and pulse two or three times.
- Finally, add the pine nuts (pignoli) and stir. Taste and add a tiny pinch of salt if needed. Scoop the pesto into a bowl, cover with a tea cloth, and put to one side.
- Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). The pasta should be slightly firm (al dente).
- While the pasta is cooking, check over the shrimp to make sure they are clean and there is no black vein remaining down the back. If there is, wipe with a paper towel.
- Heat the oil in a non-stick skillet to hot, but not smoking. Add the shrimp and fry until the shrimp are pink through to the middle. Remove from the pan and keep warm.
- Add the halved cherry tomatoes to the pan you cooked the shrimp in, sprinkle with a tiny pinch of salt, and cook over a medium for 3 to 4 minutes to soften the tomatoes. Keep warm.
- Drain the pasta reserving a cup of the cooking water.
- Toss the pasta in a large warmed bowl. Stir the pesto through one tablespoon at a time until you have the strength of taste you want; pesto is a very strong flavoured, so be careful not to drown the pasta. If the pasta feels a little dry, add a bit of the cooking water and stir through.
- Add the shrimp and cherry tomatoes, stir again.
- Serve immediately in warmed pasta bowls. The shrimp pesto is also good cold and served as a summer salad.
Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, Sodium 707 mg, Sugar 2 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g
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.
PASTA W/ PESTO SHRIMP
Make and share this Pasta W/ Pesto Shrimp recipe from Food.com.
Provided by MixnVixn
Categories < 60 Mins
Time 35m
Yield 1 cup, 8 serving(s)
Number Of Ingredients 12
Steps:
- Season shrimp with salt/pepper/garlic salt and set aside.
- Bring a large stock pot to a boil. Salt generously. Add pasta and cook for 6-8 minutes. Drain and rinse with warm water. Set aside.
- Heat a large non-stick skillet to med-high heat with 1 tbsp of oil. Add shrimp in a single layer and sear for 2-3 minutes on each side until shrimp turn a light pink and curl slightly. Remove from pan.
- To hot pan add remaining olive oil. Once oil is hot, add onions. Saute until tender.
- Add white wine and lemon juice, scraping the bottom of pan with back of spoon.
- Add pesto and stir until smooth.
- Replace shrimp and pasta to pan and heat through.
- Remove from heat and add tomatoes and fresh spinach tossing lightly until everything is coated with the sauce.
- Serve with some crusty garlic toast and enjoy!
SHRIMP PESTO PASTA
This shrimp pesto pasta from Delish.com is the only pasta recipe you need this summer.
Categories pesto pasta recipe shrimp pasta recipe pesto shrimp summer pasta recipe pesto shrimp pasta recipe
Time 25m
Yield 4
Number Of Ingredients 12
Steps:
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
- Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
- Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.
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.
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.
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
SHRIMP AND VEGGIE PESTO PASTA
Pasta can be flavorful... and healthy This spicy, garlic pesto shrimp pasta is packed with mouth-watering flavors. Its still creamy from the pesto yet light without all the heavy cream that is typical of pasta dishes. The charred broccoli in the dish brings a great crunch to complement the shrimp. This dish is truly the best of both worlds... flavor and health. I used an orecchiette pasta from Italy for this dish, but feel free to incorporate your favorite type of pasta. I have tried this recipe in the past with angel hair pasta and spaghetti.
Provided by Ankitha Gadag
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Grind the garlic, parsley and jalapeno into a paste.
- Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan.
- Add in the shrimp to this mix.
- Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
- After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes.
- Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
- Top with a heaping spoonful of Parmesan, and serve! Voila!
Nutrition Facts : Calories 240.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 95.3, Sodium 442, Carbohydrate 37.7, Fiber 6.6, Sugar 3.2, Protein 17.3
SHRIMP AND PENNE WITH SPRING HERB PESTO
Using a premade pesto sauce makes creating this flavorful spring pasta a snap.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.
Nutrition Facts : Calories 691 g, Fat 25 g, Fiber 5 g, Protein 41 g, SaturatedFat 5 g
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