Pesto Bucatini With Shrimp And Grape Tomatoes Food

PESTO PASTA WITH SHRIMP AND TOMATOES RECIPE

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.

PESTO BUCATINI WITH SHRIMP AND GRAPE TOMATOES

Steps:

• Fill a large pot with cold water. Bring to a boil. Add in the tablespoon of salt. Then add in the Barilla® Collezione Bucatini. Cook according to package for 7 minutes until al dente. Before draining the pasta, reserve 1 cup of pasta water. Drain and rinse the pasta and set to the side.
• While the pasta cook, heat a large saute pan with olive oil on high heat. Add the shallot and garlic and reduce the heat to medium. Saute for one minute.
• Add the shrimp to the skillet and season with salt (about 1/4 teaspoon) and black pepper. Add the tomatoes and saute for 3-4 minutes or until shrimp are cooked through and pink. Add in the spinach, stir and remove from the heat.
• While the shrimp cooks, add the pesto to the drained pasta pot with 1/2 cup of water. Heat on medium for 1 minute. Then turn off the heat and add in the pasta. Mix until the pasta is coated with the pesto. Add additional pasta water if needed.
• To plate the pasta, add a 2oz. portion of pasta to each plate. Then top with a 5-6 shrimp, tomatoes, and spinach mixture. Top each plate of pasta with 1/2 tablespoon of shredded Parmesan cheese. Enjoy immediately.

PESTO PASTA WITH SHRIMP

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 SAUTE WITH PESTO, MOZZARELLA, AND GRAPE TOMATOES RECIPE - (4.3/5)

Steps:

• Add all of the ingredients to a large saute pan on medium-high heat. Stir to spread the melting cheese. Cook for about 2 minutes, just until the tomatoes are tender and the mozzarella is nice and creamy. If you are using previously frozen shrimp you only need to reheat them, so don't over cook! If you are using uncooked shrimp, add all of the ingredients and cook for about 3 to 4 minutes.

BUCATINI WITH PESTO AND SHRIMP

Steps:

• Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
• Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
• Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.

IMPRESS THEM! SHRIMP WITH GRAPE TOMATOES

Steps:

• Heat oil in medium-large skillet.
• Add garlic, onion and chili.
• Saute for less than a minute.
• Add shrimp, seasonings.
• Cut up butter and dot it throughout the skillet.
• Add grape tomatoes, stirring to evenly distribute.
• Cook, stirring frequently for about 5 minutes. Or, until raw shrimp turns pink.
• Serve hot over couscous, or your grain of choice.

PESTO TORTELLINI SALAD WITH GRAPE TOMATOES

Steps:

• Prepare pasta according to package directipns; place in large bowl and toss with bell pepper, tomatoes, pesto and oil. Refrigerate until cold and serve.

SHRIMP AND GRAPE TOMATO BUCATINI WITH A TWIST!

Steps:

• In a 13x9 metal pan, toss together garlic, tomatoes, olive oil, Frank's Hot Sauce, basil, oregano, salt.
• Roast in oven @ 400* F (200* C) until tomatoes are shrivelled and garlic tender, approx 30 minutes.
• Meanwhile in skillet on low high heat 1/4 c oil and 2 tblsp Frank's Hot sauce for 5 mins.
• Add shrimp to skillet and increase heat to medium high and stirfry until pink and opaque (approx 2-3 minutes).
• Add shrimp skillet mixture to oven mixture within the last 10 minutes.
• Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 7-10 minutes *TIP* Bucatini can be very hard to control while eating when long and al dente, I usually break dry noodles in half before boiling, otherwise you may have oil splashing all around during dinner from whiplash pasta lol.
• Drain and return to pot.
• Add mixture from oven and toss with parsely.
• Top with shaved parmesan or desired hard sharp cheese.
• Can be served hot for a main course or cold as a pasta salad side.
• ENJOY!

ZUCCHINI AND GRAPE TOMATOES IN PESTO WITH FETA

Steps:

• In a small bowl, combine pesto, oil and lemon juice. Season to taste with salt and pepper.
• Arrange zucchini slices, overlapping slightly, on a platter. Top with grape tomatoes and feta and drizzle pesto mixture on top. Cover and let stand at least 1 hour for flavors to blend.
• Meanwhile, sit on the porch with a fly swatter and put some Grey Goose in your lemonade.