SHRIMP & ZUCCHINI
Using this easy recipe, you will have an aromatic and delicious Shrimp and Zucchini Stir Fry on the table in minutes.
Provided by Holly
Categories Main Course
Time 25m
Number Of Ingredients 8
Steps:
- Cut zucchini in half and then into 1/2" slices.
- Season shrimp with salt & pepper.
- Heat half of the olive oil in a skillet. Add shrimp and cook just until pink and almost cooked through. Remove from the pan and set aside.
- Add remaining oil to the pan. Add zucchini, garlic, oregano, chili flakes and salt & pepper to taste. Stir fry 4-5 minutes or until zucchini is tender crisp.
- Add cream and pesto, simmer 1 minute. Stir in shrimp (and any juices on the plate) and cook until heated through.
- Garnish with parmesan cheese if desired.
Nutrition Facts : Calories 233 kcal, Carbohydrate 5 g, Protein 19 g, Fat 15 g, SaturatedFat 6 g, Cholesterol 242 mg, Sodium 749 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving
PESTO ZUCCHINI NOODLES WITH SHRIMP
Swap the pasta for zoodles with a quick and healthy recipe for pesto zucchini noodles topped with sautéed shrimp.
Provided by Kelly Senyei
Time 23m
Number Of Ingredients 8
Steps:
- In a blender, combine the basil, walnuts, Parmesan cheese, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until roughly chopped then with the blender running, stream in 1/2 cup olive oil and continue blending, scraping down the sides as needed, until the pesto is puréed. Set the pesto aside.
- Add 1/2 tablespoon olive oil to a large sauté pan set over medium heat. Add the shrimp and a pinch of salt and pepper, and cook, stirring, until the shrimp are pink and cooked through. Using a slotted spoon, transfer the shrimp to a bowl.
- Add the remaining 1/2 tablespoon olive oil to the sauté pan set over medium heat. Add the zucchini noodles and cook them, tossing frequently, until they're softened slightly. Reduce the heat to low then add the shrimp and pesto to the pan and toss to combine. Serve immediately.
- ★ Did you make this recipe? Don't forget to give it a star rating below!
Nutrition Facts : Calories 502 kcal, Carbohydrate 9 g, Protein 42 g, Fat 33 g, SaturatedFat 5 g, Cholesterol 435 mg, Sodium 1466 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
PESTO ZUCCHINI NOODLES AND SHRIMP RECIPE
Pesto Zucchini Noodles and Shrimp is a quick and easy dinner recipe with tender zucchini noodles and sauteed shrimp tossed in a basil pesto sauce!
Provided by Katerina | Diethood
Categories Dinner
Time 20m
Number Of Ingredients 7
Steps:
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
- Season shrimp with salt and pepper and add to skillet; sautee for 2 to 3 minutes.
- Remove from skillet and set aside in a bowl.
- Add remaining olive oil to skillet; add garlic and cook for 15 seconds, or until fragrant.
- Add zucchini to skillet and continue to cook for 7 minutes, or until tender, stirring frequently.
- Add shrimp back to skillet, stir in pesto, and cook just until things are heated through.
- Transfer to a serving bowl.
- Sprinkle with parmesan cheese.
- Serve.
Nutrition Facts : ServingSize 1.5 g, Calories 217 kcal, Carbohydrate 9 g, Protein 3 g, Fat 19 g, SaturatedFat 3 g, Cholesterol 2 mg, Sodium 306 mg, Fiber 2 g, Sugar 5 g
ZUCCHINI NOODLES WITH AVOCADO PESTO & SHRIMP
Cut some carbs and use spiralized zucchini in place of noodles in this zesty pesto pasta dish recipe. Top with Cajun-seasoned shrimp to complete this quick and easy dinner.
Provided by Breana Lai Killeen, M.P.H., RD
Categories Healthy Zucchini Noodle Recipes
Time 35m
Number Of Ingredients 11
Steps:
- Using a spiral vegetable slicer or a vegetable peeler, cut zucchini lengthwise into long, thin strands or strips. Stop when you reach the seeds in the middle (seeds make the noodles fall apart). Place the zucchini "noodles" in a colander and toss with 1/2 teaspoon salt. Let drain for 15 to 30 minutes, then gently squeeze to remove any excess water.
- Meanwhile, combine avocado, basil, pistachios, lemon juice, pepper and the remaining 1/4 teaspoon salt in a food processor. Pulse until finely chopped. Add 1/4 cup oil and process until smooth.
- Heat 1 tablespoon oil in a large skillet over medium-high heat. Add garlic and cook, stirring, for 30 seconds. Add shrimp and sprinkle with Old Bay; cook, stirring occasionally, until the shrimp is almost cooked through, 3 to 4 minutes. Transfer to a large bowl.
- Add the remaining 1 tablespoon oil to the pan. Add the drained zucchini noodles and gently toss until hot, about 3 minutes. Transfer to the bowl, add the pesto and gently toss to combine.
Nutrition Facts : Calories 446.3 calories, Carbohydrate 15.8 g, Cholesterol 158.8 mg, Fat 33.2 g, Fiber 6.6 g, Protein 25.9 g, SaturatedFat 4.7 g, Sodium 712.9 mg, Sugar 6.6 g
CHEESY SHRIMP AND ZUCCHINI CASSEROLE
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Heat olive oil in a skillet over medium heat and cook zucchini and squash until tender, 5 to 10 minutes. Season with salt and pepper.
- Melt butter in a separate skillet over medium heat. Add shrimp and garlic; cook until shrimp are bright pink on the outside and the meat is opaque, about 2 minutes per side. Add green onions and seafood seasoning and stir to combine. Remove from heat.
- Scoop half of zucchini-squash mixture into a 9x13-inch baking dish using a slotted spoon. Add shrimp and skillet drippings. Sprinkle 1/2 cup Cheddar cheese, 1/2 cup mozzarella cheese, and 1/2 cup habanero pepper cheese on top. Add the remaining zucchini and squash mixture and top with remaining cheeses.
- Bake in the preheated oven until gooey and bubbly, about 30 minutes.
Nutrition Facts : Calories 365.7 calories, Carbohydrate 7.2 g, Cholesterol 233.1 mg, Fat 21.8 g, Fiber 2.1 g, Protein 35.5 g, SaturatedFat 12.4 g, Sodium 806.3 mg, Sugar 3.6 g
CREAMY PESTO SHRIMP
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
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.
More about "creamy pesto with shrimp recipe recipes recipe for zucchini"
SEAWEED PESTO ZUCCHINI NOODLES WITH SHRIMP - AMY MYERS MD
From amymyersmd.com
Estimated Reading Time 4 mins
- Place dried seaweed in enough water to cover the top. Wait until fully re-hydrated, about 10-15 minutes. Strain out seaweed from excess water.
- Place hydrated seaweed in a high speed blender or food processor and blend with basil and garlic. Once combined, add lemon juice, olive oil, sea salt, and water and blend until desired consistency is reached.
- Optional: add ½ cup of brazil nuts (omit if following The Myers Way® Autoimmune Solution Protocol)
CREAMY PESTO PASTA WITH ZUCCHINI - SLENDER KITCHEN
From slenderkitchen.com
Estimated Reading Time 6 mins
- Bring a pot of salted water to a boil and cook according to the package directions, taking it out 2 minutes early so it doesn’t overcook when you add it to the sauce. Reserve 2 tbsp of the cooking water.
- In a large saute pan over medium heat add the butter and let it melt. Spray some additional cooking spray and add the onions. Cook for 3-5 minutes until they begin to soften up.
- Add the garlic and zucchini. Cook until the zucchini is tender, about 5 minutes. Add the cooked pasta, pesto, cream cheese, and pasta water to the pan. Stir together everything and serve.
ONE-POT CREAMY PESTO SHRIMP ZUCCHINI NOODLES - LITTLE BROKEN
From littlebroken.com
Estimated Reading Time 2 mins
- Season shrimp lightly with salt and pepper, and add to the pan. Cook for about 3 minutes (stirring couple times) or just until the shrimp begins to turn light pink.
- Reduce heat to medium and whisk in the flour, then add the pesto and cream. Bring to a simmer.
- Add zucchini noodles and continue cooking for additional 4-5 minutes or until the shrimp is cooked through and noodles are tender crisp.
RECIPE: CREAMY PESTO SHRIMP & ORZO WITH KALE & ZUCCHINI ...
From blueapron.com
4.4/5 (2.7K)
CREAMY PESTO SHRIMP (QUICK DINNER) - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
Estimated Reading Time 5 mins
- 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.
CREAMY PESTO SHRIMP ALFREDO - CAFE DELITES
From cafedelites.com
Estimated Reading Time 3 mins
- Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant.
- Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
- Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese.
SHRIMP PESTO PASTA - EVERYDAY DELICIOUS - FOOD BLOG
From everyday-delicious.com
Estimated Reading Time 7 mins
- If you’re using frozen shrimps, thaw them – put them into a bowl filled with cold water and set aside until thawed. When they're ready, pat them dry thoroughly with paper towels (it would be better to do it the day before and leave them in the fridge to dry a little – it will be easier to brown them, but this step is not necessary).
- Heat clarified butter on a large frying pan. Cook the shrimp, preferably in two batches, first for 2-3 minutes on one side, until golden, then turn them over and cook for about 30 seconds on the other side. Sprinkle with salt and pepper to taste, stir and transfer to a plate. Shrimp only need to change their color from gray to pink, if cooked for too long will be tough and rubbery. If you don’t have clarified butter, you can fry the shrimp in a small amount of frying oil and add a tablespoon of butter at the end of cooking time (so that the butter won't burn).
- Cut the zucchini lengthwise in half, then into ½ cm / ¼ inch slices. Add to the pan, cook for about 5 minutes, stirring occasionally, until browned and tender.
ZUCCHINI NOODLES WITH PESTO AND SHRIMP - A FOOD LOVER'S ...
From afoodloverskitchen.com
Estimated Reading Time 4 mins
- Add the oil to a frying pan over medium heat. Saute the shrimp for 2-3 minutes on each side, until no longer translucent. Remove from the pan and set aside.
20 MINUTE CREAMY SHRIMP PESTO ZOODLES RECIPE - RAE GUN ...
From raegunramblings.com
- If your shrimp is raw cook them until ALMOST done in a NONSTICK (this is important) pan that is heated up and sprayed with a good amount of spray oil like Pam. Remove from heat and set aside. If you have tail on shrimp cook them with the tails on this will give them better flavor. Once cooked discard the tails.
- Make your zoodles. Cut the round end off of the zucchini and with and use the stem part as a handle. If you have this zoodle maker this step will go super fast. Like just a couple minutes max.
- Then in the pan you cooked the shrimp on. Make sure it is hot and resprayed add in the noodles. When they are close to your desired texture (some people like them more soft and others with a snap) this will only take a few minutes over medium high heat, turn off the heat.
CREAMY PESTO ZUCCHINI NOODLES WITH SHRIMP AND SPINACH ...
From weightwatchers.com
- In a large nonstick skillet, heat oil over medium-high. Season shrimp with 1/4 tsp salt and add to skillet. Cook, stirring occasionally, until shrimp are golden and cooked through, about 5 minutes. Transfer to a plate.
- Add spinach to skillet and cook, tossing, until wilted, about 1½ minutes. Transfer to plate with shrimp.
- Add cream cheese and pesto to skillet and cook over low heat, stirring, until cream cheese is melted. Add zucchini noodles and remaining 3/4 tsp salt and cook, tossing, for 2 minutes. Add tomatoes. Cook just until zucchini noodles are almost wilted, about 1 minute.
- Add shrimp, spinach, and lemon zest to skillet. Cook over medium heat, tossing, until shrimp and spinach are hot and zucchini noodles are wilted, about 1 minute. Spoon into bowls. Sprinkle with Parmesan.
CREAMY SHRIMP AND ZUCCHINI SKILLET | COOKTORIA
From cooktoria.com
- Heat a large skillet over medium-high heat. Add the olive oil, 1 tablespoon of butter, the shrimp and Cajun seasoning. Cook for about 4-5 minutes, or until cooked through. Remove the shrimp from the skillet and set aside.
- To the same skillet, add the remaining 1 tablespoon of butter, zucchini, and wine. Stir, and cook until wine evaporates, about 5-6 minutes.
- Add the roasted peppers and garlic. Cook for about 3-4 minutes. Season with salt and pepper to taste.
- Return the shrimp to the skillet. Add the heavy cream, Parmesan, and parsley. Stir everything well, and cook for another 3-4 minutes.
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