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 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
PEA PESTO
This easy pasta sauce will cook in about the same time it takes to cook some dried pasta in boiling salted water - we're talking about quick and easy options here. These amounts serve 2 but are easy to scale up or down. Remember you want about 75g of dried pasta per person - use whatever shape you've got. Or, I've given you a super-simple method for fresh pasta below, using just flour and water.
Provided by Jamie Oliver
Categories Keep cooking and carry on
Time 10m
Yield 2
Number Of Ingredients 6
Steps:
- Sit a sieve in the pan of pasta as it cooks, add the peas and blanch for 2 minutes.
- Peel the garlic and place in a pestle and mortar with a pinch of sea salt. Tear in the herb leaves and add the pine nuts.
- Drain the peas and add them to the mix, then roughly bash it all up to whatever texture you like - I like to keep it chunky.
- Finely grate in the Parmesan, and add about 2 tablespoons of extra virgin olive oil - enough to give you a spoonable consistency - then mix and season to perfection with salt and freshly ground black pepper. Drain the pasta, reserving a mugful of starchy cooking water. Toss with the pesto, loosening with some splashes of cooking water.
- Transfer to plates, and finish with a little drizzle of extra virgin olive oil and an extra grating of Parmesan, if you like.
Nutrition Facts : Calories 574 calories, Fat 29.4 g fat, SaturatedFat 5.6 g saturated fat, Protein 19.3 g protein, Carbohydrate 61.9 g carbohydrate, Sugar 6.1 g sugar, Sodium 0.8 g salt, Fiber 5.1 g fibre
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
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
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
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
SHRIMP AND HAM ALFREDO
"This fast dinner for two is one of my favorites," writes Cindy Preston, who shares a simple way to dress up a boxed pasta mix. "While it's cooking, I toast some garlic bread and warm up some green beans," adds the Benkelman, Nebraska cook.
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 2 servings.
Number Of Ingredients 6
Steps:
- In a large saucepan, prepare noodles and sauce mix according to package directions. Stir in the shrimp, ham, garlic powder and cayenne; heat through. Sprinkle with onion.
Nutrition Facts :
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 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
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.
PASTA WITH PESTO, SHRIMP, AND CURED HAM
Steps:
- Blend garlic, nuts, 1 teaspoon salt, and 1 ice cube in a blender on low speed to a coarse paste.
- Add basil, 1 cup oil, and 2 tablespoons ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine.
- Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1/2 cup pasta cooking liquid.
- Meanwhile, heat remaining 2 tablespoons oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.
HOMEMADE BASIL PESTO RECIPE
This fresh basil pesto recipe is easy to make with pine nuts (or walntus), garlic, Parmesan cheese, and a generous drizzle of quality extra virgin olive oil. Make ahead and store in the fridge or freezer for later use. Be sure to read through my post and watch the video for important tips!
Provided by Suzy Karadsheh
Categories Condiment
Number Of Ingredients 7
Steps:
- Quickly blanch the basil. Prepare a bowl of ice water and set aside near your stove. Fill a small saucepan halfway with water and bring to a boil. Drop the basil leaves in the boiling water and blanch for 5 to 10 seconds or until wilted. Using tongs, transfer the basil leaves to prepared ice water to stop cooking.
- Dry the basil very well. Pick up the basil leaves and wrap them in paper towel and squeeze to wring out all the water.
- Make the pesto. Place the basil, garlic, pine nuts, and lemon juice in the bowl of a food processor fitted with a blade. With the processor running, slowly pour the extra virgin olive oil. Do not run the processor too long, you want to have a little bit of texture to your basil pesto.
- Stir in the Parmesan cheese. Transfer the basil mixture to a small bowl. Add the Parmesan cheese and season with salt and pepper to taste. Mix to combine. If needed add a little bit more extra virgin olive oil to mix.
- Use immediately or store for later (see notes for storage).
Nutrition Facts : Calories 93 kcal, Carbohydrate 0.6 g, Protein 1.7 g, Fat 9.6 g, SaturatedFat 1.6 g, Cholesterol 2.8 mg, Sodium 120.8 mg, Fiber 0.2 g, Sugar 0.1 g, ServingSize 1 serving
PASTA WITH SHRIMP, PESTO & CURED HAM
How to make Pasta with Shrimp, Pesto & Cured ham
Provided by @MakeItYours
Number Of Ingredients 13
Steps:
- Blend garlic, nuts, 1 tsp. salt, and 1 ice cube in a blender on low speed to a coarse paste. Add basil, 1 cup oil, and 2 Tbsp. ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine. Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.
- Do Ahead: Pesto can be made 3 days ahead. Top with a little oil; cover and chill.
- Recipe by Danny Bowien, Mission Cantina, NYC
- Photograph by Randy Harris
- original recipe on bon appetit: http://www.bonappetit.com/recipe/pasta-with-pesto-shrimp-and-cured-ham
PASTA WITH PESTO, SHRIMP, AND CURED HAM
Steps:
- Blend garlic, nuts, 1 tsp. salt, and 1 ice cube in a blender on low speed to a coarse paste. Add basil, 1 cup oil, and 2 Tbsp. ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine. Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface. Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid. Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid. DO AHEAD: Pesto can be made 3 days ahead. Top with a little oil; cover and chill.
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PASTA WITH PESTO, SHRIMP, AND CURED HAM RECIPE - BON …
From bonappetit.com
3.8/5 (62)Estimated Reading Time 1 minServings 6
- Blend garlic, nuts, 1 tsp. salt, and 1 ice cube in a blender on low speed to a coarse paste. Add basil, 1 cup oil, and 2 Tbsp. ice water and purée until basil is almost incorporated. Add Parmesan and Pecorino; blend to combine. Transfer pesto to a medium bowl. Cover with plastic wrap, pressing directly onto surface.
- Cook pasta in a large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving ½ cup pasta cooking liquid.
- Meanwhile, heat remaining 2 Tbsp. oil in a large skillet over medium heat. Cook Speck, stirring occasionally, until browned, about 2 minutes. Add shrimp; season with salt and pepper. Cook, tossing occasionally, until shrimp are just cooked through, about 3 minutes. Remove from heat; toss in pesto, pasta, and pasta cooking liquid.
SHRIMP PESTO PASTA RECIPE - KITCHEN SWAGGER
From kitchenswagger.com
5/5 (1)Category DinnerAuthor JacquelyneCalories 503 per serving
- Combine all pesto ingredients except for the olive oil in a food processor or blender. Blend until mixed and smooth. With the motor running, add olive oil in a slow stream until combined. Pesto should not be too soupy or fine. Set aside.
- Remove tails from the shrimp by pulling the tail off the base of the shrimp, season with salt and pepper and set aside.
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5/5 (1)Category Pastas, SeafoodCuisine ItalianTotal Time 22 mins
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Estimated Reading Time 3 mins
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PESTO SHRIMP PASTA - QUICK WEEKNIGHT DINNER - BUDGET BYTES
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5/5 (8)Total Time 25 minsCategory Dinner, Lunch, Main CourseCalories 446 per serving
- If using frozen shrimp, place them in a colander and run cool water over top to thaw (this should only take a few minutes). Peel the shrimp and remove the tails. Pat the shrimp dry with a paper towel.
- Bring a large pot of water to a boil for the pasta. Once boiling, add the pasta and continue to boil until the pasta is tender (about seven minutes). Reserve about ½ cup of the starchy pasta water before draining the pasta in a colander.
- While the pasta is cooking, prepare the rest of the dish. Heat 1 Tbsp olive oil in a large skillet. Once hot, add the prepared shrimp and sauté just until the shrimp turns pink and opaque (2-3 minutes). Remove the cooked shrimp to a clean bowl.
- Add another tablespoon olive oil to the skillet and add the grape tomatoes and minced garlic. Continue to sauté over medium until the tomatoes begin to burst and release their juices. If the garlic begins to brown before the tomatoes have burst, add a couple tablespoons of water to the skillet to slow the browning.
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4.5/5 (7)Total Time 23 minsServings 4Calories 320 per serving
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- Prepare the ingredients: peel and devein the shrimp if they still haven't been already, slice the cherry tomatoes in half, and chop the basil.
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