Coriander Pesto Pasta Recipe Recipes Recipe For Shrimp

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PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

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

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

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 SHRIMP PASTA



Pesto Shrimp Pasta image

This is a great dish for company!

Provided by averynmartin

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g

PESTO PASTA WITH SHRIMP



Pesto Pasta with Shrimp image

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.

CORIANDER PARSLEY PESTO



Coriander Parsley Pesto image

Use on pasta or on anything you would use basil pesto on. If you add some sour cream and you can turn this into dip.

Provided by PetsRus

Categories     Sauces

Time 10m

Yield 1 1/4 cup

Number Of Ingredients 8

1 1/2 cups fresh coriander, firmly packed
1/2 cup fresh parsley, firmly packed
1/2 cup olive oil
3 -4 cloves chopped garlic
1/3 cup pine nuts
1 tablespoon lime juice
salt
1/2 cup grated parmesan cheese (or more)

Steps:

  • Put all ingredients in the blender or food-processor.
  • Process until fine and well blended, add the Parmesan and blend for a few seconds more.

CORIANDER PESTO



Coriander pesto image

A delicious and very flavoursome alternative to pine nut pesto. Good with pasta, fish or in a panini.

Provided by tashashka

Time 10m

Yield Serves 8

Number Of Ingredients 5

2 cups fresh coriander leaves and first inch or so of stalks
1 garlic clove
good pinch any coarse salt - I use Maldon sea salt
1/2 cup extra virgin olive oil
1/4 cup walnuts/pecans - chopped

Steps:

  • Put all ingredients in blender.
  • Whizz until smooth.
  • If dry, add more olive oil.
  • Will keep in fridge for about a week or can freeze.

CILANTRO PESTO GRILLED SHRIMP



Cilantro Pesto Grilled Shrimp image

Shrimp gets the Tex-Mex treatment. Taken from Sheila Lukins "USA Cookbook." These are very addicting, and the cilantro adds an unexpected dash of heat! Prep time includes marinating time.

Provided by yooper

Categories     Lunch/Snacks

Time 51m

Yield 6 serving(s)

Number Of Ingredients 7

1 1/2 lbs large shrimp, peeled,deveined,tails left on (about 36)
3 cups loosely packed cilantro leaves, rinsed and patted thoroughly dry
2 tablespoons pine nuts
1 teaspoon minced garlic
1 pinch ground cumin
salt & freshly ground black pepper, to taste
1/2 cup extra virgin olive oil

Steps:

  • Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
  • Set aside to marinate for 30 minutes.
  • Preheat a grill to high heat, or preheat the broiler.
  • Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
  • Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
  • Remove the shrimp from the skewers and place them in bowl.
  • Toss with the remaining 6 tablespoons pesto, and serve immediately.
  • For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
  • Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
  • With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
  • Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
  • Makes about 3/4 cup.

CORIANDER PASTA SALAD



Coriander Pasta Salad image

If I could only eat one thing for the rest of my life, this would be it! It's so good, i make it whenever i go to barbeques or dinners and it's always popular (i'm usually first in line!). This recipe does make a lot (as a side), so if you're just making it for your family feel free to reduce it by a half or two-thirds, otherwise you may be eating it for the next week!

Provided by Hayley_11

Categories     < 30 Mins

Time 20m

Yield 10-12 serving(s)

Number Of Ingredients 12

500 g spiral pasta
1/2 cup sliced sun-dried tomato
6 large mushrooms, sliced
4 spring onions, chopped
1/2-1 red capsicum, diced
1/4 cup pine nuts
1/4 cup pine nuts, extra
1/2 cup grated parmesan cheese
1 garlic cloves, peeled or 1 teaspoon crushed garlic
pepper, to taste
2 xbunches fresh coriander, washed, roots discarded, roughly chopped (≈, 2 cups)
1 -1 1/2 cup mayonnaise, approximately

Steps:

  • Bring a large pot of salted water to the boil and cook pasta according to the packet directions. Drain and allow to cool.
  • When the pasta has cooled, place into a large bowl and add the sundried tomatoes, mushrooms, spring onions, capsicum and pine nuts. Mix well to combine.
  • To make the dressing, place the extra pine nuts, parmesan, garlic and pepper to taste into the bowl of a food processor. Blend until it forms a paste.
  • Add the coriander to the food processor and blend until all the ingredients form a pesto.
  • Add the mayonnaise to the food processor and blend until combined, forming a creamy, pale green dressing (try to avoid blending the mayonnaise for too long as it may cause it to separate).
  • Add the dressing to the pasta salad (you may not need all of it as it does make a fair bit, adjust as necessary to suit your tastes) and mix thoroughly.

Nutrition Facts : Calories 358.1, Fat 14.8, SaturatedFat 2.5, Cholesterol 10.5, Sodium 304.6, Carbohydrate 46.9, Fiber 2.6, Sugar 4.3, Protein 10.6

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