One Pan Pasta With Creamy Shrimp And Pesto Sauce Recipes

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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

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.

ONE-PAN PASTA



One-Pan Pasta image

It's one of our most popular recipes and for good reason. This is our original one-pot pasta recipe, inspired by a dish one of our food editors ate in Puglia, Italy. All the ingredients cook together in a straight-sided skillet, you don't even need to boil water first-and it's on the table in just 20 minutes.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Pasta and Grains

Time 20m

Number Of Ingredients 10

12 ounces linguine
12 ounces cherry or grape tomatoes, halved or quartered if large
1 onion, thinly sliced (about 2 cups)
4 cloves garlic, thinly sliced
1/2 teaspoon red-pepper flakes
2 sprigs basil, plus torn leaves for garnish
2 tablespoons extra-virgin olive oil, plus more for serving
Coarse salt and freshly ground pepper
4 1/2 cups water
Freshly grated Parmesan cheese, for serving

Steps:

  • Combine pasta, tomatoes, onion, garlic, red-pepper flakes, basil, oil, 2 teaspoons salt, 1/4 teaspoon pepper, and water in a large straight-sided skillet. Bring to a boil over high heat. Boil mixture, stirring and turning pasta frequently with tongs, until pasta is al dente and water has nearly evaporated, about 9 minutes.
  • Season to taste with salt and pepper, divide among 4 bowls, and garnish with basil. Serve with oil and Parmesan.

CREAMY ONE-POT SPINACH SHRIMP PASTA RECIPE BY TASTY



Creamy One-pot Spinach Shrimp Pasta Recipe by Tasty image

Here's what you need: shrimp, olive oil, butter, garlic, salt, pepper, milk, chicken broth, fettuccine pasta, spinach, salt, pepper, italian seasoning, grated parmesan cheese

Provided by Hitomi Aihara

Categories     Dinner

Yield 4 servings

Number Of Ingredients 14

1 lb shrimp, peeled and deveined
1 tablespoon olive oil
1 tablespoon butter
2 cloves garlic, minced
1 teaspoon salt
½ teaspoon pepper
1 ½ cups milk
1 ½ cups chicken broth
8 oz fettuccine pasta
4 cups spinach
1 teaspoon salt
½ teaspoon pepper
½ teaspoon italian seasoning
¼ cup grated parmesan cheese, extra to garnish

Steps:

  • In a heated pot, melt butter and olive oil. Add garlic and shrimp, seasoning with salt and pepper.
  • Cook until shrimp is pink, then put aside.
  • In the same pot, add milk, broth, and pasta.
  • Cook for 10 minutes, stirring occasionally, so that the pasta does not stick to each other.
  • Once pasta is al dente, add in spinach, salt, pepper, seasoning, and cheese, and mix until spinach is wilted and everything is coated in the sauce.
  • Add the shrimp back in and give it a stir until fully incorporated.
  • Serve with some extra parmesan cheese, if desired.
  • Enjoy!

Nutrition Facts : Calories 630 calories, Carbohydrate 61 grams, Fat 26 grams, Fiber 2 grams, Protein 34 grams, Sugar 7 grams

ONE-POT PASTA PRIMAVERA WITH SHRIMP



One-Pot Pasta Primavera with Shrimp image

This lightning-fast version of the classic pasta recipe calls for just the right amount of water that magically cooks down to create a silky sauce (no draining necessary!). Bright green vegetables, cherry tomatoes, and plump shrimp round out this springy meal that can be enjoyed all year round.

Provided by Rhoda Boone

Categories     22-Minute Meals     Quick and Healthy     Quick & Easy     Spring     Pasta     Garlic     Broccoli     Green Bean     Shrimp     Tomato     Pea     Parmesan     Dinner     Seafood     Shellfish

Yield 4 servings

Number Of Ingredients 14

12 ounces short pasta, such as penne or fusilli
4 garlic cloves, thinly sliced
2 1/2 teaspoons (or more) kosher salt
3/4 teaspoon (or more) freshly ground black pepper
1 (10-ounce) bag frozen broccoli florets
6 ounces green beans, preferably haricots verts, trimmed
8 ounces large shrimp, peeled, deveined, tails left on
1 pint cherry tomatoes, sliced in half
1 cup frozen green peas
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
3/4 cup finely grated Parmesan, plus more for serving
1/4 cup coarsely chopped basil
Red pepper flakes (for serving; optional)

Steps:

  • Place pasta in a large, wide-bottomed pot or large, wide, straight-sided pan. Add garlic, salt, black pepper, and 3 1/2 cups hot water. Cover and bring to a boil. Once boiling, uncover and cook, setting a timer for cooking pasta according to package directions and stirring often. When 5 minutes remain on timer, stir in broccoli and green beans. Cover pot and return to a boil. (If pot starts to dry out at any point, add another 1/2 cup water.) When 2 minutes remain on timer, stir in shrimp, tomatoes, peas, and butter. Cover and continue to cook 2 minutes, then uncover and cook, stirring, until pasta is tender, shrimp are cooked through, and water is almost completely evaporated, about 1 minute more.
  • Remove from heat. Stir in lemon zest and 3/4 cup Parmesan and toss to coat. Season with more salt and pepper, if needed.
  • Divide pasta among plates. Top with basil, additional Parmesan, and red pepper, if using.

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

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

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

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

CREAMY SHRIMP PASTA



Creamy Shrimp Pasta image

If you don't have much time for dinner, try this creamy shrimp pasta recipe. It's quick and easy to make and my whole family loved it.

Provided by nch

Categories     Main Dish Recipes     Pasta     Shrimp

Time 25m

Yield 4

Number Of Ingredients 9

1 (16 ounce) package spaghetti
1 tablespoon olive oil
2 cloves garlic, minced
1 ¼ pounds shrimp, peeled and deveined
1 splash dry white wine
1 cup heavy whipping cream
¼ cup chopped fresh basil
salt and freshly ground black pepper to taste
1 tablespoon grated Parmesan cheese

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
  • While spaghetti is cooking, heat oil in a large skillet over medium heat. Cook garlic until soft, but not brown, about 1 minute. Add shrimp and cook until opaque, about 3 minutes. Add wine, reduce heat, and pour in cream. Simmer until sauce starts to thicken, 3 to 5 minutes. Stir in basil and season with salt and pepper.
  • Drain spaghetti and spoon creamy shrimp on top. Serve with Parmesan cheese.

Nutrition Facts : Calories 780 calories, Carbohydrate 86.3 g, Cholesterol 298.6 mg, Fat 28.7 g, Fiber 3.7 g, Protein 39.7 g, SaturatedFat 15 g, Sodium 336.4 mg, Sugar 3.2 g

ONE-POT SHRIMP PESTO PASTA



One-Pot Shrimp Pesto Pasta image

Dinner comes together in a snap by cooking succulent shrimp and pasta all in the same pan. Tossed with a fresh spinach and basil pesto sauce and garnished with sweet baby tomatoes for a bright and colorful dish.

Provided by Jessica Gavin

Categories     Pasta     Pescatarian     Weeknight Dinners     Kid-Friendly     Easy     Full Meal     Beginner     Egg-Free     Soy-Free     Food Processor     Fish-Free     Peanut-Free     Sugar-Free     Stove

Time 1h

Yield 4

Number Of Ingredients 14

4 cup Fresh Baby Spinach
2 cup Fresh Basil Leaf
3 clove Garlic
1/2 cup Walnut
1/2 cup Parmesan Cheese
1/2 cup Extra-Virgin Olive Oil
1/2 teaspoon Kosher Salt
1 pound Shrimp
1/2 teaspoon Kosher Salt
1/4 teaspoon Ground Black Pepper
1 tablespoon Extra-Virgin Olive Oil
8 ounce Penne Pasta
4 cup Vegetable Stock
1 cup Cherry Tomato

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.

Nutrition Facts : Calories 190 calories, Protein 9.6 g, Fat 11.2 g, Carbohydrate 13.4 g, Fiber 1.1 g, Sugar 1.6 g, Sodium 407.3 mg, SaturatedFat 1.8 g, TransFat 0.0 g, Cholesterol 47.6 mg, UnsaturatedFat 8.8 g

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE



One Pan Pasta With Creamy Shrimp and Pesto Sauce image

This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).

Provided by CorriePDX

Categories     Penne

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

12 ounces dry penne pasta
1 lb frozen pre- cooked shrimp, thawed
1/2 cup prepared pesto sauce
1/4 cup whipping cream
1/4 cup chicken broth
3 tablespoons chopped drained sun-dried tomatoes packed in oil
salt and pepper

Steps:

  • In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
  • Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

SHRIMP PESTO PASTA



Shrimp Pesto Pasta image

Shrimp Pesto Pasta is an easy skillet dinner ready in 30 minutes. Shrimp and pasta tossed in fresh homemade basil pesto, topped with shaved Parmesan cheese.

Provided by Sabrina Snyder

Categories     Dinner

Time 25m

Number Of Ingredients 8

1/4 cup pine nuts
3 cups fresh basil (, packed)
4 cloves garlic
3/4 cup Grated Parmesan Cheese
1/2 cup olive oil
1 pound shrimp (, peeled and deveined)
1 pound spaghetti
1/2 cup Parmesan cheese (, shaved)

Steps:

  • Add the pine nuts to a small pan on medium heat and let toast until you can just smell the pine nuts.
  • Add toasted pine nuts, basil, garlic and Parmesan cheese to food processor and blend while slowly pouring in the olive oil through the food chute.
  • In a large bowl, toss the shrimp in 1/2 cup pesto and let sit for 15 minutes.
  • While the shrimp marinates, cook the pasta one minute shy of the package instructions.
  • Drain and set aside, reserving 1/4 cup pasta water. Do not rinse.
  • Heat a large skillet over medium high heat.
  • Scrape the pesto off the shrimp and add to the hot pan, cooking on each side for 1-2 minutes.
  • Add pasta and the remaining pesto to the pan and toss with shrimp until heated through.
  • Optional: Thin sauce with pasta water, 1 tablespoon at a time, until desired consistency.
  • Top with Parmesan cheese before serving.

Nutrition Facts : Calories 549 kcal, Carbohydrate 60 g, Protein 30 g, Fat 20 g, SaturatedFat 4 g, Cholesterol 199 mg, Sodium 1112 mg, Fiber 3 g, Sugar 3 g, ServingSize 1 serving

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From sweetpeaskitchen.com


15+ HEALTHY SHRIMP PASTA DINNER RECIPES IN 30 MINUTES OR LESS
2022-01-14 Yogurt makes a fine substitute for cream in the sauce for this easy pasta recipe. Just warm the yogurt (do not boil) and add some pasta-cooking water to thin it out. ... This quick one-pot shrimp and pasta dinner is cooked with asparagus in a lemony sauce. Feta cheese sprinkled over the top adds another savory layer, but feel free to skip it ...
From eatingwell.com


CREAMY PESTO PASTA WITH SHRIMP - MY BAKING ADDICTION
2021-05-19 Preheat the oven to 375°F or so. Put the pasta in a glass oven-safe dish and add a few drops of water. Cover the dish with foil and bake for about 10 minutes. Stir the pasta, recover with the foil, and bake for another 10 minutes. If needed, add a few more drops of water during baking to keep the pasta from drying out.
From mybakingaddiction.com


SHRIMP TORTELLINI WITH PESTO CREAM SAUCE - COOKS WELL WITH OTHERS
2021-11-07 Drain and rinse with cold water while you make the pesto cream sauce. Set the same pot that you boiled the pasta in over medium heat. Add 1 Tbsp of the butter, the shrimp, kosher salt, pepper, and crushed red pepper flakes. Cook the shrimp 1 to 2 minutes per side. Remove the shrimp and set aside.
From cookswellwithothers.com


ONE-PAN BLACKENED SHRIMP AND PESTO PENNE PASTA - LODGE CAST IRON
2021-07-27 Cover until the pasta is al dente, approximately 3-5 minutes. While the sauce is simmering, preheat the broiler. Remove the lid and stir the penne. If the pasta needs more hydration, add the remaining two tablespoons of heavy cream, and stir. Top with blackened shrimp and sprinkle with parmesan cheese. Broil for 1-2 minutes. Top with remaining pesto.
From lodgecastiron.com


THE EASIEST CREAMY ONE POT PASTA - LEMONS + ZEST
2020-12-28 Instructions. In a large pot, combine all ingredients except for the parmesan and the cream. Stir well to combine. Bring to a boil over medium heat, and cook for about 13-15 minutes, or until the pasta is cooked al dente. Lower the heat to low and add in the cream and parmesan and stir until smooth and creamy.
From lemonsandzest.com


ONE-POT PESTO SHRIMP PASTA - THE DISH NEXT DOOR
2019-09-12 Cook for about a minute until garlic gets a light golden, about 1-2 minutes. Add in the pasta and 2 cups of water. Cover and cook for 10 minutes or until pasta is al dente. Uncover and reduce heat to low. Add in the shrimp, pesto, heavy cream, and parmesan cheese. Lightly season with salt + pepper. Cook until the shrimp is pink, about 5-6 minutes.
From thedishnextdoor.com


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