PESTO SHRIMP MUSHROOM PASTA
Pesto Shrimp Mushroom Pasta - fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 519 kcal, Carbohydrate 46 g, Protein 33 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 288 mg, Sodium 1577 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
SEAFOOD PESTO PASTA
Pesto turns shrimp and scallops into superstars in this fresh-flavored entree from Marnie Franze. "The recipe is from my dad," she comments from Battle Lake, Minnesota.
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- For pesto, place 1/4 cup oil, basil, oregano, parsley and one garlic clove in a blender or food processor. Cover and process until smooth; set aside. Mince the remaining garlic. Cook pasta according to package directions., Meanwhile, in a nonstick skillet, saute onions and minced garlic in butter and remaining oil until tender. Add the shrimp, wine or broth, lemon juice and cayenne; saute for 2 minutes. Add scallops; saute for 2 minutes or until shrimp turn pink and scallops are firm and opaque. Drain pasta; toss with pesto and Parmesan. Top with seafood mixture.
Nutrition Facts :
SPICY PESTO SHRIMP FETTUCCINE WITH MUSHROOMS AND GARLIC
Pesto shrimp is a dish full of zesty basil pesto, white wine, mushrooms, and juicy shrimp tossed in tender pasta.
Provided by Marisa Franca
Categories Main Course seafood main dish
Time 30m
Number Of Ingredients 14
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.
Nutrition Facts : Calories 547 kcal, Carbohydrate 57 g, Protein 36 g, Fat 19 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 244 mg, Sodium 895 mg, Fiber 4 g, Sugar 3 g, UnsaturatedFat 8 g, ServingSize 1 serving
SEAFOOD AND MUSHROOM PASTA WITH BASIL PESTO
Make and share this Seafood and Mushroom Pasta With Basil Pesto recipe from Food.com.
Provided by ratherbeswimmin
Categories < 4 Hours
Time 1h9m
Yield 6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 463, Fat 20.7, SaturatedFat 3.2, Cholesterol 151.8, Sodium 451.7, Carbohydrate 37.8, Fiber 1.4, Sugar 1.4, Protein 31.6
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