One Pot Shrimp Pesto Pasta Recipes

PESTO SHRIMP PASTA

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.

ONE POT PESTO PASTA (WITH OVEN BAKED SHRIMP)

Steps:

• Preheat oven to 400 degrees F.
• In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
• In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
• Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
• Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
• Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
• Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
• Serve immediately in your favorite pasta bowl. Top with shrimp.

ONE-POT SHRIMP PESTO PASTA

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.

ONE-POT LINGUINE WITH PESTO

Steps:

• Put the linguine, olive oil, 1 teaspoon salt and 4 1/2 cups water in a 4-quart saucepan and bring to a boil over medium-high heat. Continue to cook, stirring occasionally so the pasta doesn't clump together, until al dente, about 10 minutes. Add the tomatoes and pesto and stir until the tomatoes begin to soften and the pesto is combined. Add up to 1/4 cup additional warm water if the sauce is too thick. Remove from the heat. Add the mozzarella and soppressata. Divide among 4 bowls and serve.

PESTO PASTA WITH SHRIMP

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.

ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY

Steps:

• In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
• Drain and set pasta aside.
• In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
• Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
• Add oregano and spinach, cook until wilted.
• Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
• When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
• Enjoy!

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE

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.

ONE-POT SHRIMP AND SPINACH FETTUCCINE ALFREDO PASTA RECIPE BY TASTY

Steps:

• In a large pot, heat the butter over medium-high heat until browned.
• Toss in the shrimp and season with salt and black pepper. Sear just until pink on both sides. Remove the shrimp from the pot and set aside.
• Sauté the garlic and bacon until fragrant, about 30 seconds. Add in the spinach and stir until it begins to wilt.
• Pour in the heavy cream and stir the pot to combine. Let the sauce come up to a simmer and reduce until thick and creamy, about 5 minutes.
• Toss in the fettuccine, sprinkle over the parmesan cheese.
• Sprinkle in the parsley and add the shrimp back to the pot. Toss until everything has warmed through.
• Remove from heat and serve. Top with a sprinkle of fresh parsley.
• Enjoy!

ONE-POT CHICKEN PESTO PASTA

Steps:

• Toss chicken with seasoning blend. In a large nonstick skillet, heat oil over medium-high heat. Add chicken and brown evenly; remove from pan., In same pan, combine broth and lemon juice; bring to a boil, stirring to loosen browned bits from pan. Stir in pasta; return to a boil. Reduce heat; simmer, covered, 10 minutes., Add broccoli; cook, covered, 5 minutes. Return chicken to pan; cook, covered, until pasta is tender and chicken is no longer pink, 2-3 minutes longer, stirring occasionally. Add peas; heat through. Stir in pesto.