PENNE WITH SHRIMP AND SCALLION PESTO
Lemony shrimp tops pasta tossed with a homemade pesto that's perked up with scallion.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.
- Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.
- Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SHRIMP AND PENNE WITH SPRING HERB PESTO
Using a premade pesto sauce makes creating this flavorful spring pasta a snap.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Time 35m
Number Of Ingredients 7
Steps:
- In a large pot of boiling salted water, cook pasta according to package instructions. In last 3 minutes of cooking, add shrimp and snap peas and cook until shrimp are opaque throughout and peas are bright green. Reserve 1/2 cup pasta water; drain pasta mixture and return to pot. Add pesto and toss to coat, adding enough pasta water to create a thin sauce that coats pasta. Top with ricotta. If desired, drizzle with oil and sprinkle with Parmesan.
Nutrition Facts : Calories 691 g, Fat 25 g, Fiber 5 g, Protein 41 g, SaturatedFat 5 g
PENNE WITH SHRIMP
A light but tasty Italian dish!
Provided by K Douglas
Categories World Cuisine Recipes European Italian
Time 35m
Yield 8
Number Of Ingredients 8
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat the oil in a skillet over medium heat. Stir in onion and garlic, and cook until onion is tender. Mix in wine and tomatoes, and continue cooking 10 minutes, stirring occasionally.
- Mix shrimp into the skillet, and cook 5 minutes, or until opaque. Toss with pasta and top with Parmesan cheese to serve.
Nutrition Facts : Calories 385.3 calories, Carbohydrate 48.5 g, Cholesterol 95.1 mg, Fat 8.5 g, Fiber 3.5 g, Protein 24.5 g, SaturatedFat 2.6 g, Sodium 398.5 mg, Sugar 3.7 g
GARLICKY PESTO SALMON WITH PENNE
This is my own rendition of one of my favorite garlic salmon pasta dishes at a downtown seafood restaurant. It is sure to become a favorite of yours, as well.
Provided by Danii
Time 30m
Yield 8
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, about 11 minutes. Drain and rinse with cold water; set aside.
- Meanwhile, cut salmon into small pieces.
- Melt butter in a nonstick pan over medium heat. Add salmon and stir a few times. Add asparagus tips, artichoke hearts, green onions, garlic, salt, and pepper. Saute until salmon is almost cooked, garlic is golden, and asparagus is tender, about 5 minutes.
- Add cream and bring to a boil. Stir in pesto. Boil until sauce is reduced by at least 1/4 to 1/2. Add penne and toss thoroughly to coat.
- Sprinkle with Parmesan cheese and parsley and serve hot.
Nutrition Facts : Calories 614.7 calories, Carbohydrate 46 g, Cholesterol 128.6 mg, Fat 34.3 g, Fiber 2.9 g, Protein 32 g, SaturatedFat 18.5 g, Sodium 484.3 mg, Sugar 2.6 g
SALMON OR SHRIMP AND PESTO WITH PENNE
This is great with either leftover salmon or shrimp. One night we had a leftover salmon steak and another time we had extra boiled shrimp, it's great either way! I make my own pesto and have it ready frozen in ice cube forms, stored in zipper bags in the freezer. Lots of flavor from capers and olives (feel free to use Kalamata) create this extravagant meal from mere leftovers. Enjoy!
Provided by Penny Stettinius
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large skillet and add the olive oil.
- Saute the onion until translucent.
- Add the garlic, and stir, saute about 2-3 more minutes.
- Then add the stock, and wine and slowly simmer until reduced by half.
- Taste and season with pepper then add the pesto, lemon juice and zest, the olives and capers and stir well.
- Remove from the heat and toss in the salmon or shrimp, the parsley and toss with the pasta.
- Serve in large pasta bowls.
SALMON PESTO PASTA
This simple, flavorful dish is filling and super-quick to make. It can be served hot or chilled, making it perfect for either an easy dinner or picnic lunch.
Provided by Danielle Alex
Categories main-dish
Time 25m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Bring a large pot of water to a boil over high heat. Add a large pinch of salt and cook the pasta according to package directions for al dente, about 8 minutes.
- Meanwhile, place a large skillet over medium-high heat. Add the oil and bell pepper. Cook until the bell pepper starts to soften, about 1 minute. Add the salmon and red pepper flakes, if using, to the skillet and sprinkle with salt and the black pepper. Cook for about 2 minutes without stirring. Then continue cooking and stirring until the salmon is cooked through, about 2 minutes. Add the lemon juice. Transfer the mixture to a large bowl and set aside.
- For the pesto: Place the basil, garlic, pine nuts, salt and black pepper in a blender. Start on low speed, then increase to medium. With the motor running, slowly drizzle in the olive oil and blend until smooth. Stop the blender and scrape down the sides. Add the cheese and blend a few seconds just to incorporate. Taste and adjust the seasoning.
- Drain the pasta and add it to the bowl with the salmon. Add the pesto and toss. Taste and adjust the seasoning. Serve immediately, or refrigerate until chilled. Finish with basil leaves and grated cheese if desired.
TASTY SHRIMP PENNE
"This is a healthy meal that's nice enough for company," relates Dena Winner from Lansdale, Pennsylvania. "Everybody asks for seconds." Tip: "To make it more colorful, choose a variety of veggies," she suggests.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Cook pasta according to package directions, adding the vegetables during the last 5 minutes of cooking. Meanwhile, in a large skillet, cook the shrimp, garlic and basil in oil for 1-2 minutes or until heated through. Add spaghetti sauce; bring to a boil. Reduce heat to low. Drain pasta and vegetables; stir into shrimp mixture. Add feta cheese, salt and pepper.
Nutrition Facts :
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