Orecchiette With Shrimp And Basil Pesto Recipes

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PESTO ORECCHIETTE WITH GRILLED SHRIMP AND CORN



Pesto Orecchiette with Grilled Shrimp and Corn image

Provided by Geoffrey Zakarian

Categories     main-dish

Time 1h30m

Yield 6 servings

Number Of Ingredients 18

1 pound extra-large or jumbo shrimp, peeled and deveined
2 ears corn, shucked
3 tablespoons olive oil, plus more for drizzling
1 pound orecchiette pasta
4 cloves garlic, sliced
1 serrano pepper, thinly sliced
Salt and freshly ground black pepper
2 tablespoons unsalted butter
2 tablespoons Basil Pesto, recipe follows
Grated Parmesan, for garnish
Fresh basil leaves, for garnish
2 cloves garlic
Zest of 1 lemon
1/4 cup shelled and toasted pistachios
1 cup olive oil
Kosher salt and freshly cracked black pepper
2 cups fresh basil leaves
1/4 cup grated Parmesan

Steps:

  • Preheat a grill or grill pan over medium-high heat. Drizzle the shrimp and corn with oil and sprinkle with salt and pepper. Place the corn and shrimp on the grill. Grill the shrimp until cooked through and evenly charred, 2 to 3 minutes per side. Grill the corn until charred, 5 to 8 minutes per side. Remove from the grill and cool. Cut the shrimp in half lengthwise, head to tail. Cut the corn kernels off the cobb.
  • Bring a large pot of generously salted water to a boil. Add a pasta insert. Pour in the pasta, stir, and boil until al dente, 8 to 10 minutes. Remove the pasta insert with the pasta; keep the water boiling.
  • Heat a large skillet over medium-high heat. Add the 3 tablespoons oil, garlic and serrano pepper. Sprinkle with salt and pepper and cook, stirring, for 1 to 2 minutes. Add the grilled corn and shrimp. Dip the pasta insert back in the water briefly, then lift the insert out, shake off excess water and add the pasta to the skillet. Turn off the heat and add the butter, Basil Pesto and some Parmesan. Toss to coat. Adjust the seasoning with salt and pepper.
  • Serve with more Parmesan sprinkled over the top. Garnish with basil leaves.
  • Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until. Reserve for pasta.

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES



Orecchiette with Shrimp, Pancetta and Fresno Chiles image

Provided by Geoffrey Zakarian

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 12

Kosher salt
1 pound orecchiette
2 tablespoons butter
8 ounces pancetta, cut into medium dice
1 tablespoon extra-virgin olive oil, plus more for drizzling
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
8 ounces large shrimp, peeled and deveined, tails removed, sliced lengthwise
2 small Fresno chile peppers, seeded and sliced into very thin rings
Zest of 1 lemon
1/2 cup freshly grated Pecorino Romano
1/2 cup roughly chopped fresh basil

Steps:

  • Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
  • Meanwhile, in a large skillet or shallow Dutch oven over medium-low heat, melt 1 tablespoon of the butter and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add the olive oil. When the oil is hot, add the garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most. Stir in the shrimp and continue to cook until just barely pink, another 2 to 3 minutes. Add the Fresno chiles, half of the lemon zest and the pancetta. The shrimp should be slightly undercooked.
  • Drain the pasta directly into the skillet and stir everything together, letting the shrimp finish cooking and the pasta absorb some of the sauce. Add the remaining zest, 1 tablespoon butter and a drizzle of olive oil. Remove from heat and add the cheese and basil. Do not stir. Serve immediately, family-style.

ORECCHIETTE WITH SHRIMP AND BASIL PESTO



Orecchiette with Shrimp and Basil Pesto image

Fresh basil pesto, mixed with pasta of your choice. I used orecchiette pasta, fresh gulf shrimp, and threw in some Champagne tomatoes at the end.

Provided by Chef Approved Productions

Categories     Shrimp Pasta

Time 35m

Yield 4

Number Of Ingredients 11

½ pound shrimp, peeled and deveined
½ lemon, juiced, or to taste
2 teaspoons olive oil
salt and ground black pepper to taste
1 (16 ounce) package orecchiette pasta
2 cups fresh basil
2 tablespoons pine nuts
4 cloves garlic
¼ cup grated Romano cheese
2 tablespoons olive oil
½ pint Champagne tomatoes, halved

Steps:

  • Toss shrimp with lemon juice and 2 teaspoons olive oil in a small bowl. Season with salt and pepper; let sit for 10 minutes.
  • Bring a large pot of salted water to a boil. Add orecchiette and cook uncovered, stirring occasionally, until tender yet firm to the bite, 12 to 13 minutes.
  • While the pasta is cooking, pulse basil, pine nuts, and garlic in a blender. Add Romano cheese; pulse until combined. Drizzle in olive oil slowly and blend until smooth. Season with salt and pepper.
  • Drain pasta and mix with pesto; add tomatoes.
  • Cook shrimp in a nonstick skillet over medium heat until they are bright pink on the outside and the meat is opaque, about 3 minutes. Add to pasta.

Nutrition Facts : Calories 593.6 calories, Carbohydrate 85.9 g, Cholesterol 94 mg, Fat 16 g, Fiber 5 g, Protein 27.8 g, SaturatedFat 3 g, Sodium 230.7 mg, Sugar 3.3 g

TASTY SHRIMP WITH ORECCHIETTE PASTA



Tasty Shrimp With Orecchiette Pasta image

My family loves this dish and the presentation is beautiful, but it isn't hard to prepare. I recommend using Orecchiette pasta as it is the perfect shape/size/flavor to compliment the shrimp and soak up the sauces. This recipe was adapted from a dish prepared at the HEB (Texas grocery store). They have a chef that prepares simple fresh food using expensive pre-prepared sauces. So, instead of paying $9.00 for a small jar of garlic-olive oil dipping sauce, I figured out how to make my own and I like it even better as I thought their version was too oily and not flavorful enough. It also tastes good reheated the next day for lunch (and you can really impress your coworkers as it looks/smells/tastes like it came from a fancy restaurant). I like to serve this dish with steamed broccoli and baby carrots for a very colorful plate.

Provided by Lowfat Linda

Categories     European

Time 20m

Yield 4-5 serving(s)

Number Of Ingredients 9

1/4 cup olive oil
1/4 cup champagne vinegar
3 garlic cloves, finely chopped
3 tablespoons parmesan cheese
2 cups uncooked orecchiette pasta (or other small pasta)
0.5 (26 ounce) jar tomato and basil pasta sauce (about 1-1/2 C)
1 lb medium shrimp, peeled & deveined
1 teaspoon olive oil
1/2 cup grape tomatoes, halved (or cherry tomatoes)

Steps:

  • Combine first four ingredients in a small dish and set to the side.
  • Start water boiling for pasta.
  • Put pasta on to cook, according to package directions.
  • Heat the Tomato and basil sauce.
  • Rinse shrimp.
  • Saute shrimp over medium-high heat in the 1 T of olive oil until it turns pink (2-4 minutes).
  • Add oil and vinegar mixure and stir while cooking for one minute.
  • Turn off heat.
  • Drain pasta.
  • Add Tomato & basil sauce to pasta and stir to coat.
  • Add pasta to shrimp and stir to combine sauces.
  • Add tomatoes to dish.
  • Serve hot.

Nutrition Facts : Calories 468, Fat 18.5, SaturatedFat 3.2, Cholesterol 176.1, Sodium 230.6, Carbohydrate 42, Fiber 1.9, Sugar 1, Protein 31.7

ORECCHIETTE WITH BASIL AND PISTACHIO PESTO AND GREEN AND YELLOW BEANS



Orecchiette With Basil and Pistachio Pesto and Green and Yellow Beans image

The small ear-shaped pasta provides hollows for the delicious sauce to settle into. I've combined pasta, pesto and green beans before, but I've never used orecchiette, the small ear-shaped pasta. I cut the beans into small lengths so that everything is bite-size. I love the way the pesto settles into the little hollows of the orecchiette.

Provided by Martha Rose Shulman

Categories     dinner, easy, lunch, quick, pastas, main course

Time 30m

Yield Serves 6

Number Of Ingredients 10

2 cups, tightly packed, basil leaves (2 ounces)
2 heaped tablespoons unsalted pistachios (1 ounce)
Salt to taste
1/3 cup extra virgin olive oil
2 garlic cloves, peeled, halved, green shoots removed if present
2 ounces freshly grated Parmesan (1/2 cup)
Freshly ground pepper
1 pound orecchiette
1 pound mixed green and yellow beans, trimmed and cut in 3/4-inch lengths (you can use all green beans if yellow beans are unavailable)
Pasta water (about 1/4 cup)

Steps:

  • Begin heating a large pot of water for the pasta. Meanwhile grind the basil leaves and pistachios in a food processor fitted with the steel blade, or in a mortar and pestle. Add salt to taste and slowly drizzle in the olive oil. Blend or grind until smooth.
  • Mash the garlic in a mortar and pestle or through a garlic press and add to the basil mixture. Blend together. Add the cheese and blend together. Taste, adjust salt and add pepper. Transfer to a large pasta bowl.
  • When the water comes to a boil, salt generously and add the orecchiette. Set the timer for 10 minutes, and after 5 minutes add the green beans. Boil the orecchiette and beans until the pasta is cooked al dente, another 5 to 6 minutes. Remove 1/2 cup of the cooking water from the pot and add 2 to 4 tablespoons to the pesto. Stir with a fork or a whisk until the pesto is smooth (add more water if desired). Drain the pasta and beans, toss with the pesto and serve.

Nutrition Facts : @context http, Calories 495, UnsaturatedFat 13 grams, Carbohydrate 68 grams, Fat 18 grams, Fiber 5 grams, Protein 17 grams, SaturatedFat 4 grams, Sodium 448 milligrams, Sugar 5 grams

ORECCHIETTE WITH PISTACHIO PESTO



Orecchiette With Pistachio Pesto image

Flavorful pesto is made with Sicily's pistachio nuts. Frank Castronovo & Frank Falcinelli (the Chef) says, "Sicilian pistachios are incredibly sweet & fruity, not like the cheap ones we eat in front of the TV here in the USA." This recipe appeared in F&W Magazine, the September, 2007, edition. Serve with a white wine blend to create a citrusy flavor.

Provided by Manami

Categories     Cheese

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 lb orecchiette
7 ounces unsalted roasted shelled pistachios (1 1/2 cups)
1/2 cup extra virgin olive oil
2 tablespoons chopped mint
1 garlic clove, minced
1/2 cup finely shredded pecorino cheese, plus more for serving
2 scallions, cut into 2-inch lengths and julienned
salt & freshly ground black pepper, to taste
crushed red pepper flakes (optional)

Steps:

  • In a large pot of boiling salted water, cook the pasta until al dente.
  • Meanwhile, in a food processor, pulse the pistachios until coarsely chopped.
  • Add the oil, mint and garlic and pulse just to combine.
  • Transfer to a pasta bowl, stir in the cheese and scallions; season with salt & pepper & crushed red pepper, if using.
  • Drain the pasta, reserving 1/2 cup of the cooking water.
  • Return the pasta to the pot.
  • Add the cooking water and the pesto and cook over low heat, tossing, until coated, 1 minute.
  • Transfer the pasta to the bowl and serve, passing extra cheese on the side.

Nutrition Facts : Calories 628.5, Fat 33.9, SaturatedFat 4.5, Sodium 6, Carbohydrate 66.7, Fiber 6.1, Sugar 4, Protein 16.9

ORECCHIETTE WITH SWEET SAUSAGE AND BROCCOLI RABE PESTO



Orecchiette With Sweet Sausage and Broccoli Rabe Pesto image

Provided by Florence Fabricant

Categories     dinner, pastas, main course

Time 45m

Yield 6 servings

Number Of Ingredients 10

Salt
1/2 pound broccoli rabe, stems trimmed off and discarded or saved for another use
3 cloves roasted garlic, peeled
10 tablespoons extra virgin olive oil
3/4 cup freshly grated Parmigiano-Reggiano
1 cup finely chopped fennel bulb
1 cup finely chopped onion
1 pound sweet Italian sausage, casing removed
2 cups chicken stock
500 grams (about 1 1/4 pounds) dried orecchiette, or fresh (made with 4 cups of flour)

Steps:

  • Bring 3 quarts water to a boil in a pot and add 1 tablespoon salt. Add broccoli rabe and cook about 5 minutes, until tender. Drain and place in a large bowl of ice water. Drain and squeeze dry. Turn on a food processor and drop garlic in through the feed tube. Stop machine, scrape down sides and add broccoli rabe. Pulse until finely chopped. Stop machine. Add 6 tablespoons oil. Pulse until pesto comes together but is not creamy or thoroughly emulsified. Transfer to a bowl and fold in ¼ cup cheese.
  • Heat remaining 4 tablespoons oil in a large sauté pan on low. Add fennel and onion, and cook until soft but not brown. Add sausage and cook, mashing it to a fine crumble, until it is no longer pink. Add chicken stock and cook until the stock has mostly evaporated and just glazes the sausage. Transfer sausage mixture to a food processor and pulse until finely ground. Return sausage to the pan. Fold in broccoli rabe pesto. Set aside.
  • Bring large pot of salted water to a boil. Add orecchiette and cook until al dente, about 7 minutes. Reheat sausage mixture and add about ½ cup of the pasta water. Drain pasta and add to pan with the sausage mixture. Toss ingredients together until pasta is evenly coated. Fold in remaining ½ cup cheese, check seasoning and serve.

Nutrition Facts : @context http, Calories 731, UnsaturatedFat 24 grams, Carbohydrate 72 grams, Fat 35 grams, Fiber 5 grams, Protein 32 grams, SaturatedFat 8 grams, Sodium 828 milligrams, Sugar 5 grams

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From tworedbowls.com


ORECCHIETTE WITH SHRIMP AND BASIL PESTO | RECIPESTY
½ pound shrimp, peeled and deveined; ½ lemon, juiced, or to taste; 2 teaspoons olive oil; salt and ground black pepper to taste; 1 (16 ounce) package orecchiette pasta; 2 cups fresh basil; 2 tablespoons pine nuts; 4 cloves garlic; ¼ cup grated Romano cheese; 2 tablespoons olive oil; ½ pint Champagne tomatoes, halved; Share Recipe
From recipesty.com


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Top Asked Questions

How to cook shrimp for pasta?
Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency. Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook.
How do you cook angel hair pasta with pesto?
I like to serve the pesto on the side because it is very potent and this way each person can control the potency. Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
What goes well with Orecchiette pasta?
Because it's a shorter, thicker cut of pasta, orecchiette pairs extraordinarily well with richer ingredients, like sausage, and hearty cruciferous vegetables, specifically kale, broccoli, and broccoli rabe. Get out of your mealtime rut with these simple, yet satisfying orecchiette recipes.
How do you make pesto in a food processor?
Pulse the garlic, lemon zest, pistachios, 1/4 cup oil, salt and pepper in a food processor until coarse. Add the basil and another 1/4 cup oil and pulse a few times to combine. Blend the mixture while streaming in the remaining oil. Once combined, add the Parmesan and puree until.

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