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.
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
SHRIMP PESTO PASTA
Shrimp pesto pasta is an impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- If frozen, thaw the shrimp.
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
- Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
- Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)
Nutrition Facts : Calories 621 calories, Sugar 2.6 g, Sodium 409.1 mg, Fat 23.8 g, SaturatedFat 3.8 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 35.9 g, Cholesterol 182.5 mg
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.
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
PESTO SHRIMP ASPARAGUS PASTA
This Pesto Shrimp Asparagus Pasta can be on your dinner table in 30 minutes tops with your own fresh pesto made from scratch! Packed with tons of flavor and super quick to put together, this pasta will become your new favorite week night dinner.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Start by toasting the pine nuts first in a small pan over medium heat. This should only take a couple minutes, you just want them lightly toasted, make sure you watch them as they could burn quickly. This step is optional but I really recommend it as it will give the pesto a really nutty and creamy flavor.
- In a food processor add all the pesto ingredients and pulse a few times, don't over process as you don't want a smooth consistency. Taste for salt and pepper and add more if needed.
- Cook the pasta according to the package instructions.
- Meanwhile, take about 1 or 2 tbsp of the pesto and toss it with the shrimp until all the shrimp are coated. Season the shrimp with a bit of salt and pepper.
- In a large skillet heat 1 tbsp of the olive oil. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink and a bit crisp, should not take more than 2 minutes per side.
- Remove the shrimp from the skillet and transfer to a plate. Add the remaining tbsp of olive oil to the skillet then add the asparagus. Cook the asparagus for about 2 minutes just until is gets a bit tender.
- Add the heavy cream to the skillet and bring to a boil. Stir in the remaining pesto.
- Turn off the heat and toss in the pasta, tomatoes, and Parmesan cheese.
- Serve warm and sprinkle with additional Parmesan cheese if desired.
Nutrition Facts : Calories 639 kcal, Carbohydrate 43 g, Protein 27 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 206 mg, Sodium 761 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
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.
LEMON LINGUINE WITH BASIL PESTO SHRIMP
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
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.
EASY PESTO SHRIMP
Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Provided by Sonja Overhiser
Categories Main Dish
Time 5m
Yield 4
Number Of Ingredients 5
Steps:
- If necessary, thaw the shrimp.
- Pat the shrimp dry.
- In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
- Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
- Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.
Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg
PESTO SHRIMP MUSHROOM PASTA
Pesto Shrimp Mushroom Pasta - fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.
Nutrition Facts : Calories 519 kcal, Carbohydrate 46 g, Protein 33 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 288 mg, Sodium 1577 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PESTO PASTA WITH SHRIMP AND TOMATOES RECIPE
Meet the pasta dinner of your dreams. This recipe for Pesto Pasta with Shrimp and Tomatoes is comfort food at its finest, and best of all; you can have it on the table in less than 20 minutes.
Provided by Sharon Rigsby
Categories Main Dish
Time 20m
Number Of Ingredients 13
Steps:
- Prepare the pasta according to the directions on the package for al dente. Reserve 1/4 cup pasta water and drain.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and pepper. When the butter has melted, add the shrimp and cook for one minute. Flip the shrimp over and add the wine and garlic. Cook just until the shrimp are opaque and have formed a C-shape, which should take about two minutes. Do not overcook the shrimp.
- Remove the shrimp with a spatula and add the cherry tomatoes to the pan. Cook for two to three minutes or until the skin on the tomatoes starts to blister.
- Add the shrimp back to the skillet and then add the pasta and reserved pasta water. Mix well and add the pesto and lemon juice. Stir to combine. Leave the pan on the heat just until everything is heated through and then remove it.
- Top with grated parmesan cheese, lemon zest, and chopped parsley. Serve immediately.
Nutrition Facts : Calories 486 kcal, Carbohydrate 36 g, Protein 38 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 250 mg, Sodium 1050 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
SHRIMP PESTO PASTA
This recipe for shrimp pesto pasta is spaghetti tossed in a flavorful pesto sauce, then topped with sauteed shrimp and tomatoes. A fresh and easy dinner that's quick to make and packed with flavor!
Provided by Sara Welch
Categories Main Course
Time 20m
Number Of Ingredients 9
Steps:
- Bring a large pot of salted water to a boil and cook the pasta according to package directions.
- While the pasta is cooking, prepare the shrimp.
- Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
- Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
- Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
- Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.
Nutrition Facts : Calories 627 kcal, Carbohydrate 57 g, Protein 40 g, Fat 30 g, SaturatedFat 4 g, Cholesterol 177 mg, Sodium 671 mg, Fiber 5 g, Sugar 4 g, ServingSize 1 serving
LINGUINE WITH SHRIMP PESTO
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
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
This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
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.
Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.
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
ONE POT PESTO PASTA (WITH OVEN BAKED SHRIMP)
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
- In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
- Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
- Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
- Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
- Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
- Serve immediately in your favorite pasta bowl. Top with shrimp.
SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
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- Cook pasta in lightly salted boiling water until al dente, according to package instructions. Drain. Set aside.
- In a deep 12-inch skillet or medium saucepan, heat olive oil over medium heat until hot and rippling. Add the shrimp and season lightly with salt and pepper. Cook for about a minute and flip or stir the shrimp and cook for another 30 seconds or so until the shrimp start to turn pink but don't cook all the way.
- Add cream, broth, and sun-dried tomatoes and simmer for 2-3 minutes until the shrimp are cooked through. Stir in pasta and pesto and toss until evenly combined. Season to taste with salt and pepper, if needed.
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