Linguine With Bacon Shrimp And Avocado Cilantro Pesto Food

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LEMON LINGUINE WITH BASIL PESTO SHRIMP



Lemon Linguine With Basil Pesto Shrimp image

Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.

Provided by gailanng

Categories     One Dish Meal

Time 55m

Yield 4 serving(s)

Number Of Ingredients 15

2 cups fresh basil leaves, finely chopped
4 medium sized garlic cloves, finely minced
2/3 cup parmesan cheese, freshly grated
1/3 cup pine nuts, toasted or 1/3 cup walnuts
1/2 cup extra virgin olive oil
salt and red pepper flakes
1 lb shrimp, large, peeled and deveined
1 batch basil pesto (recipe above, divided)
1/2-2/3 cup olive oil
1/4-1/2 cup lemon juice, fresh (2 or 3 lemons)
1/2 cup parmesan cheese
1 tablespoon fresh lemon zest
salt & freshly ground black pepper
1 lb linguine, cooked al dente
1 cup pasta cooking water

Steps:

  • Pesto Directions:
  • Put basil leaves and garlic in bowl of a food processor.
  • Pulse a few times to combine.
  • Add Parmesan cheese and pine nuts; pulse a few more times.
  • Scrape mixture into a bowl and whisk in olive oil.
  • Add salt and red pepper flakes to taste; stir.
  • Lemon Linguine:
  • Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
  • Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
  • Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
  • Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
  • In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
  • Add the Parmesan and continue whisking until creamy.
  • Toss in the lemon zest and season with salt and pepper.
  • Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
  • Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
  • Add some cooking water if the pasta seems dry.
  • Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
  • Ladle some remaining pesto onto each plate as well.

LINGUINE WITH SHRIMP AND CLAM SAUCE



Linguine With Shrimp and Clam Sauce image

My husband's favorite seafood dish. The sauce is thin and rich, but not creamy nor red. I use a can of diced clams, though the recipe originally calls for 2 dozen cherrystone or littleneck clams, shucked, reserving the liquid. It's up to you on which one you'd like to use.

Provided by Lovellama

Categories     High Protein

Time 35m

Yield 3 serving(s)

Number Of Ingredients 10

6 1/2 ounces minced clams (canned)
water
1/2 lb medium shrimp
8 ounces linguine
1 tablespoon dry sherry
3 tablespoons butter
3 tablespoons olive oil
1 garlic clove, thinly sliced
2 tablespoons parsley, minced
salt

Steps:

  • Open clams, drain water and save, set clams aside. Let water stand to settle and sand or debris, then carefully pour into a measuring cup. Discard sand. Add water to liquid to give you 1 cup of liquid. Put aside.
  • Shell and devein shrimp, keep shells. Chop shrimp into small pieces.
  • In a saucepot, cook linguine as per instructions on package; drain. Return to pot and keep warm.
  • In the meantime, in a 2 quart saucepan over high heat, heat clam liquid, shrimp shells, and sherry to a boil. Reduce heat to low; cover pot and simmer for 5 minutes.
  • With a slotted spoon, remove shrimp shells and discard. Pour mixture into a bowl and set aside.
  • Into the same saucepan add butter olive oil, and garlic; cook over medium-low heat until garlic is lightly brown.
  • Stir in clam liquid mixture, clams, and shrimp. Heat to boiling over high heat, stirring occasionally.
  • Add parsley and cook 1 minute.
  • Add salt to taste, serve over linguine.

Nutrition Facts : Calories 697.4, Fat 28.7, SaturatedFat 9.7, Cholesterol 186.9, Sodium 269.6, Carbohydrate 61.8, Fiber 2.5, Sugar 1.6, Protein 41.3

LINGUINE WITH SHRIMP PESTO



Linguine with Shrimp Pesto image

Make and share this Linguine with Shrimp Pesto recipe from Food.com.

Provided by Marie

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb linguine
6 tablespoons butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1/2 cup grated parmesan cheese
1/3 cup pesto sauce
1 lb large shrimp, peeled and deveined

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.

SHRIMP LINGUINE WITH PESTO CREAM SAUCE



Shrimp Linguine With Pesto Cream Sauce image

For when your heart desires decadence, but your waistline won't allow the indulgence. A slimmed-down, healthier version of a high-fat favourite. Nice for a romantic dinner when both parties are trying to be good!

Provided by RBM9320

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb shrimp (precooked, peeled shrimp, remove tails)
1 (12 ounce) can evaporated skim milk
1/4 cup pesto sauce
2 garlic cloves, minced
1 cup white wine
1/2 red onion, chopped
2 zucchini, diced
1/3 cup sun-dried tomato, chopped
3/4 lb whole wheat linguine, uncooked

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.

Nutrition Facts : Calories 581.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 242.4, Sodium 1283, Carbohydrate 84.1, Fiber 1.8, Sugar 15, Protein 46.8

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO



Pasta With Shrimp and Cilantro-Lime Pesto image

DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."

Provided by Dr. Jenny

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups packed fresh cilantro, plus 1/4 cup chopped
1/4 cup scant green onion, chopped
3 tablespoons fresh lime juice
2 garlic cloves, pressed
1 tablespoon jalapeno, chopped and seeded
1/2 cup plus 1 tb olive oil
1 lb linguine
1 lb uncooked medium shrimp, peeled and deveined
3 tablespoons tequila
1/4 cup Cotija cheese (or feta)

Steps:

  • Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
  • Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
  • Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.

Nutrition Facts : Calories 821.5, Fat 33.2, SaturatedFat 6, Cholesterol 181.5, Sodium 271.6, Carbohydrate 88.7, Fiber 4.1, Sugar 2.8, Protein 40.1

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