SHRIMP PESTO PASTA WITH ASPARAGUS
A quick and easy pasta recipe made with linguine, asparagus, pesto and shrimp. This has so much flavor thanks to the pesto and it's the perfect compliment to shrimp.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
- Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
- Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
- While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
- Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
- Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.
Nutrition Facts : Calories 539 kcal, Carbohydrate 47 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 232 mg, Sodium 227 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
GNOCCHI WITH PESTO AND SHRIMP
This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!
Provided by Erica Monjeau
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
- Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.
Nutrition Facts : Calories 522 calories, Carbohydrate 27.6 g, Cholesterol 205.9 mg, Fat 32.9 g, Fiber 4.5 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 573.4 mg, Sugar 2.2 g
GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO
From Cooking Light, July, 2007 from the Superfast section. This recipe uses a package of already prepared gnocchi but uncooked shrimp and you make the pesto. If you followed but used prepared shrimp and bottled pesto-that would be SUPER FAST! I haven't tried it yet but like the way this sounds. Serving size is 2 cups.
Provided by Oolala
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
- Remove with a slotted spoon; place in a large bowl.
- Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
- Drain and add the shrimp and asparagus to the gnocchi.
- Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
- Drizzle oil through food chute with processor on; process until well blended.
- Add salt and basil mixture to shrimp mixture; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 233, Fat 10.5, SaturatedFat 1.7, Cholesterol 175, Sodium 378.6, Carbohydrate 8, Fiber 3.3, Sugar 1.8, Protein 28
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