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 AND RICE BOWL
Pesto Shrimp and Rice Bowl
Provided by Minute® Rice
Time 5m
Yield 1
Number Of Ingredients 8
Steps:
- Enjoy this refreshing rice bowl topped with pesto-coated shrimp, juicy tomatoes, crisp pepper and olives. Garnished with freshly chopped basil and nuts, it's a tempting, quick and tasty dish. Step 1
- Heat rice according to package directions. Step 2
- Toss shrimp with pesto in a microwave-safe container. Microwave on MEDIUM for 45 to 60 seconds, or until heated through. Step 3
- Top rice with pesto shrimp, cherry tomatoes, olives and yellow pepper. Garnish with basil and pine nuts. Recipe Tips Substitute pine nuts with chopped almonds or walnuts, if you prefer. Serve this dish with a lemon wedge, if desired.
CREAMY PESTO-SHRIMP & RICE
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
- Whisk Neufchatel, pasta sauce, milk and pesto until smooth; add to skillet. Cook and stir 2 min or until heated through.
- Serve over rice. Sprinkle with parsley.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
TEXAS PESTO SHRIMP OVER RICE
Steps:
- Peel shrimp; devein, if desired. Set aside.
- Process cilantro, next 9 ingredients, and 3 tablespoons olive oil in a food processor until smooth.
- Saute shrimp in remaining 1 tablespoon hot olive oil in a large skillet over medium-high heat 3 to 4 minutes or just until shrimp turn pink. Pour cilantro mixture over shrimp, stirring well. Serve shrimp mixture over hot cooked rice.
ONE-PAN LEMON SHRIMP AND RICE WITH PESTO
This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks-hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.
Provided by Riley Wofford
Time 50m
Number Of Ingredients 10
Steps:
- Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
- Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
- Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.
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