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.
PESTO SHRIMP PASTA
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.
PESTO PASTA WITH SHRIMP AND TOMATOES RECIPE
Meet the pasta dinner of your dreams. This recipe for Pesto Pasta with Shrimp and Tomatoes is comfort food at its finest, and best of all; you can have it on the table in less than 20 minutes.
Provided by Sharon Rigsby
Categories Main Dish
Time 20m
Number Of Ingredients 13
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.
Nutrition Facts : Calories 486 kcal, Carbohydrate 36 g, Protein 38 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 250 mg, Sodium 1050 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
SHRIMP PESTO PASTA
This shrimp pesto pasta from Delish.com is the only pasta recipe you need this summer.
Categories pesto pasta recipe shrimp pasta recipe pesto shrimp summer pasta recipe pesto shrimp pasta recipe
Time 25m
Yield 4
Number Of Ingredients 12
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.
ROASTED GARLIC PESTO
Roasting garlic mellows its sharp flavor and is a great way to use up extra heads of garlic hiding in your pantry. Mix it with nuts, fresh basil, Parmesan cheese, and lemon and you get a pesto that's perfect for pasta.
Provided by April @ Girl Gone Gourmet
Categories Sauces
Time 35m
Number Of Ingredients 8
Steps:
- Remove the loose papery stuff from the outside of the garlic. Slice the top of the garlic off, enough so the tops of the cloves are exposed. Place the whole head of garlic on a piece of tin foil, drizzle 1 teaspoon of olive oil over the top, and pull the tin foil up around it and twist close. There are two ways to roast the garlic:
- Preheat the grill to medium-high heat. Place the wrapped garlic directly on the grill, close the lid, and roast for 30 minutes.
- Once the garlic is cool enough to handle, squeeze it to extract the roasted cloves. Place the roasted garlic, basil, pine nuts, salt, lemon juice and Parmesan cheese in a blender or food processor. Pulse a few times to chop and mix the ingredients. With the machine running, slowly add 1/3 cup of olive oil. Check for salt and add additional, if necessary. Makes approximately 1 cup.
Nutrition Facts : ServingSize 1/6 of recipe, Calories 217 calories, Sugar 0.3g, Sodium 473.7mg, Fat 20.2g, SaturatedFat 3.1g, UnsaturatedFat 16.2g, TransFat 0g, Carbohydrate 7.2g, Fiber 1.6g, Protein 4.6g, Cholesterol 1.3mg
GARLIC SHRIMP PASTA
Garlic butter, prepared in the microwave, is the secret to this easily and quickly prepared dish. This recipe is really great whether you are having dinner with the family or with friends.
Provided by Lisa
Categories Main Dish Recipes Pasta Shrimp
Yield 8
Number Of Ingredients 6
Steps:
- Cook pasta in a large pot of boiling water with vegetable oil until al dente.
- Meanwhile, place the shrimp in boiling salted water for 3 to 5 minutes, just until they turn pink. Cooking time will depend on the size of the shrimp. Remove the tails, and place in a bowl of warm water.
- In a microwave safe bowl, mix butter or margarine and minced garlic. Microwave on high for 45 seconds, or until melted. Stir.
- Drain pasta, and transfer to a serving dish. Toss with garlic butter and shrimp. Sprinkle with grated Parmesan cheese. Serve warm.
Nutrition Facts : Calories 314.2 calories, Carbohydrate 42.9 g, Cholesterol 95 mg, Fat 7.3 g, Fiber 2 g, Protein 19.8 g, SaturatedFat 2.7 g, Sodium 127 mg, Sugar 1.9 g
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 AND VEGGIE PESTO PASTA
Pasta can be flavorful... and healthy This spicy, garlic pesto shrimp pasta is packed with mouth-watering flavors. Its still creamy from the pesto yet light without all the heavy cream that is typical of pasta dishes. The charred broccoli in the dish brings a great crunch to complement the shrimp. This dish is truly the best of both worlds... flavor and health. I used an orecchiette pasta from Italy for this dish, but feel free to incorporate your favorite type of pasta. I have tried this recipe in the past with angel hair pasta and spaghetti.
Provided by Ankitha Gadag
Categories Lunch/Snacks
Time 18m
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 240.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 95.3, Sodium 442, Carbohydrate 37.7, Fiber 6.6, Sugar 3.2, Protein 17.3
CREAMY GARLIC PESTO SHRIMP
Provided by Layla
Time 15m
Number Of Ingredients 10
Steps:
- Heat olive oil in a large skillet. Add the shrimp and cook for 1 minute. Add the garlic, mushrooms, and tomatoes. Stir to combine and cook for 1-2 minutes or until shrimp are almost pink.
- Add pesto, heavy creamy and grated parmesan cheese. Simmer for 3-4 minutes or until the sauce has slightly thickened. Add the cooked pasta and stir until the pasta is coated if desired.
EASY PESTO SHRIMP
Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.
Provided by Sonja Overhiser
Categories Main Dish
Time 5m
Yield 4
Number Of Ingredients 5
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.
Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg
SHRIMP WITH ROASTED GARLIC PESTO PASTA
Steps:
- Preheat oven to 375 degrees F.
- Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
- Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
- Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
- Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
- In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
- Note: There will be leftover pesto.
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