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.
SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
SHRIMP PESTO SPRING ROLLS WITH QUICK PESTO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 spring rolls
Number Of Ingredients 23
Steps:
- For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
- For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
- For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
- Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
- One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
- Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.
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.
SHRIMP IN CREAM SAUCE
Looking for an extra-special Christmas Eve entree to delight your busy crowd? My family always manages to make time for this rich shrimp dish. We enjoy it over golden egg noodles.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.
Nutrition Facts : Calories 240 calories, Fat 15g fat (9g saturated fat), Cholesterol 216mg cholesterol, Sodium 410mg sodium, Carbohydrate 6g carbohydrate (1g sugars, Fiber 0 fiber), Protein 20g protein.
PESTO CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
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 olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
SHRIMP WITH PESTO CREAM SAUCE RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, drain 2. In a large skillet, mlet butter over medium heat. Add garlic and cooik until fragrant, about 1 minute. Add cream, slat and pepper. Cook 6 -8 minutes, stirring constantly 3. Add parmesan cheese into cream sauce, stirring until thoroughly mixed. Add pesto and blend into cream sauce. Cook suace for 3-5 minutes, until thickened 4.Stir in shrimp and cook until the shrimp turn pink, about 5 minutes. 5.Toss pasta into cream sauce and serve with bread and salad
QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE
I love this shrimp fettucine recipe because it's quick, easy, and delicious.
Provided by lexidoodlebug
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g
SHRIMP WITH PESTO CREAM
Make and share this Shrimp With Pesto Cream recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large skillet over medium heat.
- Saute onion until tender and translucent.
- Stir in garlic and butter; saute until soft, about 1 minute.
- Dissolve flour in half-and-half, then stir into butter/garlic mixture.
- Season with salt and pepper; simmer 4 minutes, stirring constantly.
- Add cheese; stir until melted.
- Stir in pesto. Add shrimp, mushrooms and tomatoes.
- Cook 4 minutes or until heated through.
- Toss with pasta and coat evenly.
Nutrition Facts : Calories 1363.7, Fat 70.4, SaturatedFat 39.5, Cholesterol 415.2, Sodium 1502.9, Carbohydrate 111.8, Fiber 11.9, Sugar 5.2, Protein 73.2
SHRIMP AND PESTO CREAM SAUCE
An EASY quick and delicious meal. I make my own pesto and freeze small batches for meals like this but you definitely can use store bought. You can substitute the Heavy Cream with Half and Half or Light Cream. The sauce is made in a medium fry pan in no time and will sit fine covered until your pasta is done. I suggest Lunguini or regular Spagetti with a nice bottle of dry white wine and toss salad. This will have some calories to it but once in a while splurge! This is worth it. I made this up in less time it took to boil the water.
Provided by ArtistsFoodPalette
Categories Weeknight
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start your water for Pasta.
- Squeeze lemon onto Shrimp and let sit 2-3 minutes.
- Heat Oil in medium sized frying pan and toss garlic lightly.
- Add a spoon of pesto. Stir.
- Add shrimp all at once.
- Mix into garlic and cook 3 minutes on medium heat covered. It will get watery.
- Toss in pine nuts. (optional).
- Add remaining pesto and heavy cream.
- Mix well.
- Cover and simmer 5 more minutes.
- Sauce will thicken slightly.
- Cook pasta. Drain well and return to pot or large bowl. Drizzle sauce on top and toss lightly.
- Serve.
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
CREAMY PESTO SHRIMP
Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
- Cook 6 to 8 minutes, while stirring.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the shrimp and cook until they turn pink, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE
This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).
Provided by CorriePDX
Categories Penne
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
- Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.
CREAMY PESTO SHRIMP LINGUINE
This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.
Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.
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
SHRIMP LINGUINE WITH PESTO CREAM SAUCE
For when your heart desires decadence, but your waistline won't allow the indulgence. A slimmed-down, healthier version of a high-fat favourite. Nice for a romantic dinner when both parties are trying to be good!
Provided by RBM9320
Categories Spaghetti
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Put large pot (6 qt) of water on the stove (turned to med.).
- Spray a non-stick 12" skillet with cooking spray, sauté onion and garlic for about 5 minutes.
- Add zucchini, sauté another 5 minutes.
- Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
- Add white wine to skillet, bring to a boil, reduce by half.
- Add pesto to skillet, stir to mix.
- Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
- Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
- Serve sauce over linguine.
Nutrition Facts : Calories 581.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 242.4, Sodium 1283, Carbohydrate 84.1, Fiber 1.8, Sugar 15, Protein 46.8
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