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
ANYTIME PESTO & PRAWN PASTA SALAD
Lemon zest and crème fraîche make this seafood pasta dish with king prawns and green beans rich and zingy - enjoy it hot or cold
Provided by Cassie Best
Categories Buffet, Dinner, Lunch, Main course, Pasta, Supper
Time 25m
Number Of Ingredients 8
Steps:
- Cook the pasta following pack instructions, adding the beans for the final 2 mins. Meanwhile, toast the pine nuts in a dry pan.
- Drain the pasta, reserving a cup of water. Return the pasta and beans to the pan, and add the pesto, crème fraîche, prawns, lemon zest and juice, and pine nuts. Season well. If the sauce is a little thick, add a splash of the pasta water. When you're ready to serve, scatter over the rocket. Eat hot, or leave to go cold, put in the fridge and eat as a pasta salad.
Nutrition Facts : Calories 567 calories, Fat 28 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 52 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 24 grams protein, Sodium 2.2 milligram of sodium
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.
SHRIMP PESTO PASTA SALAD
Combine pesto shrimp, cherry tomatoes and pasta for a perfect summer pasta dish!
Provided by Madeline
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Boil bowtie pasta in salted water until al dente. Drain pasta and place in a large mixing bowl. Toss pasta in olive oil.
- While the pasta boils, steam shrimp in a steamer basket over boiling water. Time will depend on the size of the shrimp, but you will know they are cooked through when the shrimp is pink and makes a C shape.
- Slice steamed shrimp into bite size pieces and cut cherry tomatoes into quarters. Add them to the mixing bowl with the cooked pasta and basil ribbons.
- In a small mixing bowl whisk together pesto, white balsamic vinegar, salt, pepper, and crushed red pepper. Pour pesto mixture into the large mixing bowl with the rest of the ingredients.
- Toss to combine fully. Top with extra basil and freshly grated parmesan to serve.
Nutrition Facts : ServingSize 1 cup, Calories 304 calories, Sugar 2.6 g, Sodium 357.5 mg, Fat 10.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 36.5 g, Fiber 2.1 g, Protein 16.2 g, Cholesterol 73 mg
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.
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- In a medium bowl, toss together the shrimp, olive oil, garlic salt , oregano, paprika and pepper; to coat evenly. Marinate for 10 minutes or up to 8 hours.
- Once tortellini is done or close to done, heat a large skillet over medium heat until thoroughly heated. Add the marinated shrimp and cook, tossing occasionally for 4 to 5 minutes (about 2 mins on each side) or until cooked through.
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