Pesto Shrimp Mushroom Pasta Food

CREAMY PESTO SHRIMP PASTA

Steps:

• Heat 2 tablespoons olive oil in a large nonstick skillet over high heat.
• Once hot, add the mushrooms, toss in the oil, and saute tossing occasionally, until mushrooms are nicely browned.
• Transfer browned mushrooms to a plate and set aside.
• Keep the skillet off the heat to cool a bit while you prepare the shrimp.
• Toss the prepared (peeled and deveined) shrimp in a couple pinches salt and pepper and the remaining 1 tablespoon olive oil.
• Add the shrimp to the skillet used for the mushrooms. Cook over medium-high heat, turning the shrimp once, until shrimp are opaque and just barely cooked through.
• Transfer the shrimp to the plate with the mushrooms and set aside.
• Put the same skillet used above over high heat.
• Deglaze the pan by adding the wine and simmer until the wine is reduced by half.
• Reduce heat to medium and add the cream. Simmer gently, stirring regularly, until slightly thickened.
• Turn off the heat and add the cheese and pesto. Taste for seasoning, and add salt to your taste (at least 1/2 tsp because this will season the pasta once added). Sauce will continue to thicken a bit more.
• Cook the pasta according to package directions. Drain and add the pasta to the sauce along with the shrimp and mushrooms and toss well.
• Garnish with basil and more parmesan and serve.

PESTO SHRIMP PASTA

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.

PESTO SHRIMP MUSHROOM PASTA

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.

FRESH PESTO SHRIMP PASTA

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.

SPICY PESTO SHRIMP FETTUCCINE WITH MUSHROOMS AND GARLIC

Steps:

• In a mixing bowl whisk together the seasoning mixture. Put the shrimp in the mixture and rub the seasoning onto the shrimp. Make sure the shrimp is well coated.
• Heat 1 Tablespoon of olive oil in a large skillet over medium heat.
• Add the shrimp to the hot pan and cook for about 1-2 minutes on each side, turning once midway. The shrimp will turn pink and you don't have to cook them all the way. They'll finish cooking in the sauce. Remove shrimp and set aside.
• Add second Tablespoon of olive oil to the same skillet. Once the pan is hot, add the sliced mushrooms and 1/4 teaspoon of salt. Cook, stirring for about 2-3 minutes until the mushrooms release their liquid, reduce in volume, and get soft.
• Add the minced garlic for the last minute of the sautéing mushrooms and cook for an additional minute. Add the cooked shrimp back to the pan.
• Stir in the pesto and deglaze the pan with the white wine. Add the chicken stock and allow the liquid to reduce, about 2 to 3 minutes. Set aside.
• In the meantime, bring a large pot of water to a boil, add the pasta and cook it according to instructions. Save about 1 cup of the pasta water to add to the shrimp sauce. Drain the pasta, but do not rinse.
• Add pasta to the skillet and stir until pasta is fully coated in the pesto alfredo sauce.
• Over low heat allow to warm for 2 minutes. Add additional pasta water if the skillet seems dry.
• Portion and serve. Season with more salt and additional red pepper flakes, if desired. Sprinkle with chopped fresh basil.

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 AND VEGGIE PESTO PASTA

Steps:

• Grind the garlic, parsley and jalapeno into a paste.
• Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan.
• Add in the shrimp to this mix.
• Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
• After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes.
• Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
• Top with a heaping spoonful of Parmesan, and serve! Voila!

PESTO SHRIMP PASTA

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.

GARLIC SHRIMP & MUSHROOM PASTA

Steps:

• Cook pasta according to package directions. Meanwhile, saute mushrooms and onion in oil in a large skillet until tender. Add garlic; cook 1 minute longer., Add the shrimp, broth and seasonings. Bring to a boil. Reduce heat; cook and stir for 4-5 minutes or until sauce is slightly thickened and shrimp turn pink., Stir in the tomatoes, 1/4 cup cheese and butter. Drain pasta; toss with shrimp mixture. Sprinkle with remaining cheese.

CREAMY SHRIMP PASTA WITH MUSHROOMS

Steps:

• Heat olive oil in a large skillet over medium heat. Immediately add shrimp and garlic; cook until shrimp is pink, 3 to 4 minutes. Sprinkle salt, basil, and paprika over shrimp. Cook and stir for 1 minute more, leaving shrimp slightly undercooked to finish cooking in the sauce.
• Remove shrimp mixture from the skillet. Add mushrooms to the same skillet. Cook and stir, seasoning with salt, until juicy, about 5 minutes. Add the shrimp; immediately pour in half-and-half, mozzarella cheese, and Parmesan cheese. Bring to a boil. Reduce heat and simmer, constantly stirring, until cheese melts, 5 to 8 minutes. Cover with a lid and remove from heat.
• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettuccine at a boil until tender yet firm to the bite, about 8 minutes. If cream sauce is too thick, add some pasta water in small amounts. Drain pasta and rinse with cold water. Add to the cream sauce.

SEAFOOD AND MUSHROOM PASTA WITH BASIL PESTO

Steps:

• Make the pesto: in a food processor or blender add all the pesto ingredients except the oil; process until minced.
• With the motor running, slowly pour oil through the tube and blend.
• Scrape down sides of bowl with spatula; transfer pesto to a bowl, cover, and refrigerate until ready to use; bring to room temperature before mixing with pasta.
• Make the pasta: in a skillet over medium heat, warm 2 tablespoons oil; add in mushrooms and red pepper; stir/saute until soft, about 5 minutes.
• Remove to a plate and set aside.
• Add remaining oil to skillet; stir/saute scallops for 2 minutes; add in shrimp; stir/saute until scallops are opaque and shrimp are pink, about 2 minutes.
• Meanwhile, in a large pot of boiling water, cook pasta until al dente; drain and return to pan.
• Add mushrooms, red peppers, seafood, salt, pepper, and basil pesto; toss gently.
• Serve immediately on warm plates.