Creamy Pesto Shrimp Linguine Recipe Recipe For Meatloaf

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CREAMY PESTO SHRIMP PASTA



Creamy Pesto Shrimp Pasta image

Creamy pesto pasta with shrimp and mushrooms is a beautifully flavorful dinner. Perfect romantic dinner recipe and ready in 30 minutes.

Provided by Erica

Categories     Main Course

Time 30m

Number Of Ingredients 11

3 Tbsp extra virgin olive oil (divided)
8 oz sliced white button mushrooms
1 lb large shrimp (peeled and deveined (see Notes))
kosher salt
fresh cracked pepper
1/2 cup dry white wine
1 cup heavy cream
2 Tbsp freshly grated parmesan cheese
1/4 cup prepared basil pesto
1 9 oz package fresh pasta such as linguine or fettuccine
garnish: fresh chopped basil and parmesan cheese

Steps:

  • Heat 2 tablespoons olive oil in a large nonstick skillet over high heat.
  • Once hot, add the mushrooms, toss in the oil, and saute tossing occasionally, until mushrooms are nicely browned.
  • Transfer browned mushrooms to a plate and set aside.
  • Keep the skillet off the heat to cool a bit while you prepare the shrimp.
  • Toss the prepared (peeled and deveined) shrimp in a couple pinches salt and pepper and the remaining 1 tablespoon olive oil.
  • Add the shrimp to the skillet used for the mushrooms. Cook over medium-high heat, turning the shrimp once, until shrimp are opaque and just barely cooked through.
  • Transfer the shrimp to the plate with the mushrooms and set aside.
  • Put the same skillet used above over high heat.
  • Deglaze the pan by adding the wine and simmer until the wine is reduced by half.
  • Reduce heat to medium and add the cream. Simmer gently, stirring regularly, until slightly thickened.
  • Turn off the heat and add the cheese and pesto. Taste for seasoning, and add salt to your taste (at least 1/2 tsp because this will season the pasta once added). Sauce will continue to thicken a bit more.
  • Cook the pasta according to package directions. Drain and add the pasta to the sauce along with the shrimp and mushrooms and toss well.
  • Garnish with basil and more parmesan and serve.

Nutrition Facts : Calories 876 kcal, ServingSize 1 serving

SHRIMP PESTO PASTA



Shrimp Pesto Pasta image

Shrimp pesto pasta is an impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.

Provided by Sonja Overhiser

Categories     Main Dish

Time 25m

Yield 4

Number Of Ingredients 7

12 ounces long pasta noodles, like spaghetti, bucatini or linguine
1 pound large shrimp, deveined (tail on or off)
2 tablespoons olive oil
1/2 teaspoon each smoked paprika, garlic powder, onion powder and kosher salt
1/2 to 2/3 cup basil pesto*
1/2 cup pasta water, plus more as needed
Kosher salt

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.)

Nutrition Facts : Calories 621 calories, Sugar 2.6 g, Sodium 409.1 mg, Fat 23.8 g, SaturatedFat 3.8 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 35.9 g, Cholesterol 182.5 mg

CREAMY PESTO SHRIMP LINGUINE



Creamy Pesto Shrimp Linguine image

This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 ounces linguine
1 pound uncooked large shrimp, peeled and deveined
1/4 cup butter, cubed
2 cups heavy whipping cream
1 cup grated Parmesan cheese
1/3 cup prepared pesto
1/4 teaspoon pepper

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.

Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE



Shrimp with Linguine in a Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

CREAMY PESTO SHRIMP WITH LINGUINE



Creamy Pesto Shrimp With Linguine image

I found this recipe on another site and decided to try it. It is very easy to prepare, elegant enough for a dinner party and can be easily halved for a special dinner for two. A great way to use up leftover cooked shrimp. Serve with a side dish of steamed asparagus.

Provided by Irmgard

Categories     European

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

1 tablespoon butter
1 tablespoon olive oil
2 tablespoons flour
2 cups milk
1/2 teaspoon pepper
11 ounces linguine
2/3 cup parmesan cheese, grated
1/4 cup pesto sauce
1 lb large shrimp, cooked, peeled and deveined
red pepper flakes (optional)

Steps:

  • Boil water for the pasta.
  • Melt the butter and olive oil in a non-stick frying pan.
  • Stir in the flour until smooth and then add the milk, stirring constantly.
  • Season with pepper.
  • Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
  • Stir the Parmesan cheese into the cream sauce.
  • Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick.
  • Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
  • Serve over hot linguine.

Nutrition Facts : Calories 631.4, Fat 18.7, SaturatedFat 8.6, Cholesterol 212.2, Sodium 507.6, Carbohydrate 69.1, Fiber 2.7, Sugar 1.6, Protein 44.2

SHRIMP LINGUINE WITH PESTO CREAM SAUCE



Shrimp Linguine With Pesto Cream Sauce image

For when your heart desires decadence, but your waistline won't allow the indulgence. A slimmed-down, healthier version of a high-fat favourite. Nice for a romantic dinner when both parties are trying to be good!

Provided by RBM9320

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb shrimp (precooked, peeled shrimp, remove tails)
1 (12 ounce) can evaporated skim milk
1/4 cup pesto sauce
2 garlic cloves, minced
1 cup white wine
1/2 red onion, chopped
2 zucchini, diced
1/3 cup sun-dried tomato, chopped
3/4 lb whole wheat linguine, uncooked

Steps:

  • Put large pot (6 qt) of water on the stove (turned to med.).
  • Spray a non-stick 12" skillet with cooking spray, sauté onion and garlic for about 5 minutes.
  • Add zucchini, sauté another 5 minutes.
  • Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
  • Add white wine to skillet, bring to a boil, reduce by half.
  • Add pesto to skillet, stir to mix.
  • Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
  • Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
  • Serve sauce over linguine.

Nutrition Facts : Calories 581.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 242.4, Sodium 1283, Carbohydrate 84.1, Fiber 1.8, Sugar 15, Protein 46.8

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

Make and share this Creamy Pesto Shrimp recipe from Food.com.

Provided by Dancer

Categories     Cheese

Time 43m

Yield 4 serving(s)

Number Of Ingredients 13

1 lb linguine
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated parmesan cheese
1/3 cup pesto sauce (recipe follows)
1 lb large shrimp, peeled and deveined
1 1/2 cups packed tender young basil leaves
3 tablespoons pine nuts
1 teaspoon coarse salt
1/4 cup extra virgin olive oil, more to taste
2 cloves garlic, very finely minced
1/4 cup freshly grated parmigiano

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.
  • Pesto; Put the basil, pine nuts, and salt in a food processor or blender and process steadily while you add the oil in a thin but constant stream.
  • The sauce should achieve the consistency of a slightly grainy paste but not a fine puree.
  • Add the garlic and process very briefly, just to mix.
  • When the sauce is the right consistency, transfer it to a bowl and, using a spatula, fold in the grated cheese.
  • (If you're using a mortar, just continue to work in the cheese with the pestle.) If the sauce is too thick, work in more olive oil.
  • Taste and adjust the seasoning.

Nutrition Facts : Calories 1438.8, Fat 95.9, SaturatedFat 49.2, Cholesterol 418.8, Sodium 1348.3, Carbohydrate 93.4, Fiber 5.2, Sugar 2.7, Protein 52.1

CREAMY SHRIMP LINGUINE



Creamy Shrimp Linguine image

"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked linguine
2/3 cup chopped onion
2 garlic cloves, minced
1-1/2 teaspoons dried oregano
3 tablespoons butter
3/4 cup heavy whipping cream
3/4 cup shredded Swiss cheese
3/4 cup shredded Parmesan cheese
1 pound cooked small shrimp, peeled and deveined

Steps:

  • Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.

Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb spinach linguine or 1 lb regular linguine
1/2 cup butter
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1 lb uncooked large shrimp, peeled and de-veined
1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
freshly ground black pepper, for garnish

Steps:

  • Cook linguini according to package directions.
  • Drain and set aside.
  • In a large skillet, melt butter over medium heat.
  • Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
  • Cook 6 to 8 minutes, while stirring.
  • Stir the Parmesan into the creamy mixture, stirring until well mixed.
  • Stir in the pesto, and cook for about 5 minutes, until thickened.
  • Stir in the shrimp and cook until they turn pink, about 5 minutes.
  • Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
  • Garnish with grated Romano and freshly ground black pepper.
  • Note: this recipe also works well with 1 pound of lump crab instead of shrimp.

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