Shrimp Peas And Pesto Pasta Food

SHRIMP, PEAS AND PESTO PASTA

Steps:

• Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
• Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
• Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.

PESTO SHRIMP PASTA

Steps:

• Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
• Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
• Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

PESTO PASTA WITH SHRIMP

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.

PASTA ALLA PAMELA WITH SHRIMP AND PEAS

Steps:

• Bring a big pot of water to a boil. Salt liberally.
• In a large bowl, toss the shrimp with 1 teaspoon salt, 1/2 teaspoon pepper and the baking soda and marinate in the fridge for 15 minutes (this keeps the shrimp moist with a nice crust on the outside).
• Add the pasta to the pot of boiling water and cook according to the package instructions. Drain, reserving about 1 cup of the pasta cooking water.
• Meanwhile, heat a large skillet over medium-high heat until hot. Add the oil to the skillet, then arrange the shrimp in a single layer in the oil. Reduce the heat to medium. Cook, undisturbed, until a nice crust is formed, about 2 minutes. Flip the shrimp, then add the butter and garlic. Cook gently until fragrant, about 1 more minute. Add the wine to deglaze and let simmer for 1 more minute. Add the peas and pasta. Toss to combine. Taste for seasoning and adjust with salt and pepper. Add a generous amount of Parmesan and toss again, adding the pasta water as necessary.
• Transfer the pasta to a large serving bowl. Garnish with more Parmesan and the parsley. Serve.

SHRIMP AND VEGGIE PESTO PASTA

Steps:

• Grind the garlic, parsley and jalapeno into a paste.
• Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan.
• Add in the shrimp to this mix.
• Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
• After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes.
• Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
• Top with a heaping spoonful of Parmesan, and serve! Voila!

PANCETTA SHRIMP AND PESTO PENNE

Steps:

• Preheat an outdoor grill or grill pan to medium-high. Toss the shrimp with the lemon juice; season with salt and pepper. Place one sage leaf in each shrimp cavity, where it was deveined, then wrap a slice of pancetta around the shrimp; secure with a toothpick. Drizzle with some olive oil and set aside.
• Bring a large pot of water to a boil, and cook the penne according to package directions. Drain.
• While pasta cooks, in a food processor pulse the 2 whole garlic cloves, lemon peel, basil, mint, parsley, tarragon, and pine nuts. Pour in the 1/2 cup olive oil in a steady stream.
• Transfer the food processor mixture to a serving dish; stir in the cheese. Season to taste with salt and pepper. Add peas and pasta and toss to combine.
• Grill the shrimp until pink, about 4 minutes on each side. Serve 2 shrimp on each plate with some pesto penne.

PESTO SHRIMP PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.