Shrimp Pesto Pasta Food

FRESH PESTO SHRIMP PASTA

Steps:

• For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
• For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

CREAMY PESTO SHRIMP

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.

SHRIMP AND SCALLOPS WITH PESTO PASTA

Steps:

• Cook spaghetti according to directions, drain.
• Stir in pesto and 2 tbsp olive oil.
• Meawhile in a large skillet, saute the garlic in 2 tbsp olive oil.
• Add Asparagus and cook until crisp-tender.
• Add the scallops and pepper flakes, cook until opaque.
• Add the shrimp and cook until pink.
• Toss the pesto pasta with the shrimp and scallop mixture.
• Sprinkle with some fresh grated parmesan and serve immediately.

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.

SHRIMP PESTO PASTA

Steps:

• Bring a large pot of salted water to a boil and cook the pasta according to package directions.
• While the pasta is cooking, prepare the shrimp.
• Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper.
• Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat.
• Drain the pasta and add it to the pan with the shrimp. Stir in the pesto.
• Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.

SHRIMP PESTO PASTA

Steps:

• If frozen, thaw the shrimp.
• Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
• Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
• Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)

SHRIMP AND FRESH PESTO PASTA RECIPE

Steps:

• Gather your ingredients and start by making the pesto.
• Place the basil and garlic into a food processor and pulse several times.
• With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states.
• Add the Pecorino and Parmesan and pulse two or three times.
• Finally, add the pine nuts (pignoli) and stir. Taste and add a tiny pinch of salt if needed. Scoop the pesto into a bowl, cover with a tea cloth, and put to one side.
• Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). The pasta should be slightly firm (al dente).
• While the pasta is cooking, check over the shrimp to make sure they are clean and there is no black vein remaining down the back. If there is, wipe with a paper towel.
• Heat the oil in a non-stick skillet to hot, but not smoking. Add the shrimp and fry until the shrimp are pink through to the middle. Remove from the pan and keep warm.
• Add the halved cherry tomatoes to the pan you cooked the shrimp in, sprinkle with a tiny pinch of salt, and cook over a medium for 3 to 4 minutes to soften the tomatoes. Keep warm.
• Drain the pasta reserving a cup of the cooking water.
• Toss the pasta in a large warmed bowl. Stir the pesto through one tablespoon at a time until you have the strength of taste you want; pesto is a very strong flavoured, so be careful not to drown the pasta. If the pasta feels a little dry, add a bit of the cooking water and stir through.
• Add the shrimp and cherry tomatoes, stir again.
• Serve immediately in warmed pasta bowls. The shrimp pesto is also good cold and served as a summer salad.

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.

SHRIMP, PARMESAN AND PESTO PASTA

Steps:

• Cook pasta as directed on package, omitting salt.
• Meanwhile, heat dressing in large skillet on medium-high heat. Add onions; cook and stir 4 min. or until crisp-tender. Add pesto and capers; cook 1 min. Add pasta sauce and half the cheese; stir until blended.
• Drain pasta; add to sauce mixture in skillet with shrimp. Cook 3 to 5 min. or until mixture is heated through and shrimp turn pink. Serve topped with remaining cheese.

PESTO PASTA WITH SHRIMP AND TOMATOES RECIPE

Steps:

• Prepare the pasta according to the directions on the package for al dente. Reserve 1/4 cup pasta water and drain.
• While the pasta is cooking, melt the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and pepper. When the butter has melted, add the shrimp and cook for one minute. Flip the shrimp over and add the wine and garlic. Cook just until the shrimp are opaque and have formed a C-shape, which should take about two minutes. Do not overcook the shrimp.
• Remove the shrimp with a spatula and add the cherry tomatoes to the pan. Cook for two to three minutes or until the skin on the tomatoes starts to blister.
• Add the shrimp back to the skillet and then add the pasta and reserved pasta water. Mix well and add the pesto and lemon juice. Stir to combine. Leave the pan on the heat just until everything is heated through and then remove it.
• Top with grated parmesan cheese, lemon zest, and chopped parsley. Serve immediately.

ONE-POT SHRIMP PESTO PASTA

Steps:

• In a food processor, add Fresh Baby Spinach (4 cup), Fresh Basil Leaf (2 cup), Garlic (3 clove), Walnut (1/2 cup), Parmesan Cheese (1/2 cup), and Kosher Salt (1/2 teaspoon). Process pesto by pulsing 5 to 7 times to help break down the leaves and garlic.
• Turn the food processor to low speed. As it's running, slowly drizzle in Extra-Virgin Olive Oil (1/2 cup) until smooth with some smaller pieces remaining, about 10 seconds from start to finish. Season to taste with salt. Transfer pesto to a small bowl and set aside.
• In a medium bowl, combine Shrimp (1 pound), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
• Heat a large high sided skillet or dutch oven over medium heat. Add Extra-Virgin Olive Oil (1 tablespoon). Once hot, add the shrimp in a single layer. Cook shrimp until it is opaque and pink in color, about 1 to 2 minutes per side. Transfer shrimp to a clean plate.
• Add Penne Pasta (8 ounce) and Vegetable Stock (4 cup) to the pot. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender, and only a small amount of the liquid remains to make a light sauce, about 15 to 17 minutes. Turn off the heat.
• Add ½ cup of the pesto sauce and gently stir to combine with the pasta. Add more to taste, or save to use for another dish. Add shrimp back to the pan, toss to combine.
• Add the Cherry Tomato (1 cup) evenly over the pasta, and garnish with additional basil leaves, chopped walnuts, and parmesan cheese if desired. Portion out the shrimp pesto pasta into bowls and serve immediately.

GRILLED SHRIMP PESTO PASTA

Steps:

• In a large bowl combine the shrimp, tomatoes, 1 tablespoon of pesto, salt and pepper. Stir together until coated and set aside for 10-15 minutes while you prep the remaining ingredients.
• Preheat grill to medium-high heat. Thread the shrimp and tomatoes onto skewers.
• While the grill is preheating cook the pasta. Reserve a 1/2 cup of the pasta water before draining the rest. Add the pasta back into the pan.
• When the grill is preheated oil the grill grates then place the skewers on them and close the lid. Grill for 2 minutes then flip them over and grill another 2 minutes or until they're pink and opaque.
• Add the grilled shrimp and tomatoes to the pasta along with the remaining pesto, feta and olives. Toss everything together with tongs and add pasta water as needed to loosen up the sauce. Taste for seasoning, garnish with chopped basil or parsley and 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!

SEAFOOD PESTO PASTA

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.

PESTO SHRIMP MUSHROOM PASTA

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.

EASY PESTO SHRIMP

Steps:

• If necessary, thaw the shrimp.
• Pat the shrimp dry.
• In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
• Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
• Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

SHRIMP PESTO PASTA SALAD

Steps:

• Boil bowtie pasta in salted water until al dente. Drain pasta and place in a large mixing bowl. Toss pasta in olive oil.
• While the pasta boils, steam shrimp in a steamer basket over boiling water. Time will depend on the size of the shrimp, but you will know they are cooked through when the shrimp is pink and makes a C shape.
• Slice steamed shrimp into bite size pieces and cut cherry tomatoes into quarters. Add them to the mixing bowl with the cooked pasta and basil ribbons.
• In a small mixing bowl whisk together pesto, white balsamic vinegar, salt, pepper, and crushed red pepper. Pour pesto mixture into the large mixing bowl with the rest of the ingredients.
• Toss to combine fully. Top with extra basil and freshly grated parmesan to serve.

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.

SHRIMP PESTO PASTA

Steps:

• In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
• Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
• Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.