CREAMY PESTO SHRIMP
Bursting with flavor, this creamy and saucy shrimp dish is excellent on its own but tastes wonderful over your favorite pasta, rice, or even cooked zucchini noodles. Garlic, lemon, and tomatoes add bright flavor, while half-and-half keeps it extra creamy. I recommend using homemade pesto!
Provided by Sally
Categories Dinner
Time 25m
Number Of Ingredients 9
Steps:
- In a large skillet over medium heat, melt the butter. Add the minced garlic and 1/3 cup (80ml) half-and-half. Stir to combine, then bring the half-and-half to a simmer. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes. Stir and cook until shrimp is nearly cooked through, just about pink on both sides. Stir in the remaining half-and-half, the lemon juice, and parmesan cheese. Cook for 1 minute. (Shrimp should be fully cooked by this point. If not, keep cooking until it's pink.)
- Remove from heat, then immediately stir in the pesto while everything is still hot. Serve plain, over cooked pasta, rice, or even zucchini noodles. Sprinkle with fresh basil and extra parmesan cheese, if desired.
- Cover and store leftovers in the refrigerator for up to 5 days.
PESTO SHRIMP WITH COUSCOUS WITH PARCHMENT PAPER
Easy, delicious, and attractive. Notice how the 2 pieces of parchment paper are cut into heart shapes. Maybe could be part of a Valentines meal. LOL! I put at least 8 shrimp (the 26-30 count size) in each packet. Just remember that you need to be able to fold down the edges. I usually omit the salt.
Provided by WiGal
Categories Grains
Time 34m
Yield 2 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 425 degrees.
- Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
- Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
- Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
- Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
- Arrange shrimp in a single layer over couscous mixture; top with pesto.
- Fold and tightly seal the edges with narrow folds.
- Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
- Remove packets from oven and transfer to individual serving plates.
- Cut open packets and serve.
Nutrition Facts : Calories 401.9, Fat 11.7, SaturatedFat 1.8, Cholesterol 180.9, Sodium 485.4, Carbohydrate 41.5, Fiber 3.5, Sugar 3.3, Protein 31.2
SHRIMP EN PAPILLOTE WITH COUSCOUS
Provided by Robert Irvine : Food Network
Categories main-dish
Time 49m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 375 degrees F.
- In a medium bowl, whisk together the wine, grapeseed oil, lemon juice, parsley, garlic, cilantro, cheese and curry. Add the cooked couscous and toss well.
- Fold and crease the parchment in half and lay the folded sheets on a flat surface. Open and divide the couscous into center of each paper, leaving 3-inch edge clean and free of couscous. Portion the raw shrimp* over the couscous, making sure that the shrimp is not stacked on top of each other, because this would prevent even cooking. In separate bowl, whisk together the ginger, grapeseed oil, lemon juice, thyme and parsley. Drizzle the sauce over the shrimp.
- To seal the paper, crimp the edges, in circular motion, folding each flap over half of previous fold until completely sealed. Repeat this process with each papillote. Arrange the packets on a cookie sheet and bake for 14 to 16 minutes. Remove the pan from the oven and allow to rest for 2 to 3 minutes. Once rested, carefully remove the packets from the pan, put on serving plates and "open" the papillote with knife or scissors.
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.
PESTO SHRIMP
Steps:
- Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
- Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.
SHRIMP SCAMPI WITH PESTO COUSCOUS
Steps:
- In the bowl of a food processor pulse together the basil leaves, 1 tablespoon of the garlic, the walnuts, and the Parmesan. With the food processor running, slowly drizzle in 1/3 cup of oil and season with salt and pepper, to taste.
- In a medium saucepan over medium-high heat, bring 2 cups water and 1/2 teaspoon salt to a boil. Remove from the heat, stir in the couscous, cover, and let it stand for 5 minutes, or while you cook the shrimp. (Reserve 1 cup of the couscous for Round 2 Recipe Couscous Stuffed Tomatoes.) When you are ready to serve, stir half the basil pesto into the couscous. (Reserve the remaining basil pesto for Round 2 Recipe Shrimp Bruschetta.)
- Heat the remaining 1 tablespoon of canola oil in large skillet over medium heat. Add the remaining 1 tablespoon of garlic and red pepper flakes and cook for 30 seconds. Add the broth and lemon juice and cook until it bubbles. Add the shrimp, season with salt and pepper, to taste, give it a good stir. Cook until the shrimp turn pink and are cooked through, about 4 minutes. Remove the pan from the heat and stir in the parsley. (Reserve 10 shrimp for Round 2 Recipe Shrimp Bruschetta.) Transfer the couscous to a serving platter. Spoon the shrimp and sauce over the couscous and serve immediately.
Nutrition Facts : Calories 631, Fat 30 grams, SaturatedFat 3 grams, Cholesterol 226 milligrams, Sodium 615 milligrams, Carbohydrate 54 grams, Fiber 4 grams, Protein 38 grams, Sugar 0 grams
MEDITERRANEAN SHRIMP COUSCOUS
"This is a low fat, flavorful recipe that my family loves!" It's light and elegant and all the flavors work really well together; you'll be proud to serve this dish to your friends and family. Heather Carroll - Colorado Springs, Colorado
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 17
Steps:
- In a large skillet, saute the shrimp, shallot and garlic in 1 tablespoon oil until shrimp turn pink. Remove and keep warm., In the same skillet, cook and stir the zucchini, wine, tomatoes and capers until zucchini is tender. Add spinach; cook just until wilted. Add broth and bring to a boil. Stir in couscous. Cover and remove from the heat; let stand for 5 minutes or until liquid is absorbed. Fluff with a fork., Whisk the lemon juice, vinegar and remaining oil; add to the pan. Stir in 1/4 cup cheese, the seasonings and reserved shrimp mixture; cook and stir over low heat until heated through. Sprinkle with remaining cheese.
Nutrition Facts : Calories 385 calories, Fat 11g fat (2g saturated fat), Cholesterol 143mg cholesterol, Sodium 619mg sodium, Carbohydrate 41g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein. Diabetic Exchanges
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
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