Pasta With Shrimp And Cilantro Lime Pesto Recipes

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SHRIMP PASTA WITH CILANTRO PESTO RECIPE



Shrimp Pasta with Cilantro Pesto Recipe image

A quick and tasty recipe easy enough for any night of the week yet perfect for a special occasion meal.

Provided by Amy Johnson

Categories     Main Dishes

Time 30m

Number Of Ingredients 5

16 ounces, weight pasta of choice
3-4 tablespoons extra virgin olive oil
1 pound large shrimp, peeled (or chicken, cubed)
pinches salt and pepper
1 cup Roasted Pepper Cilantro Pesto Recipe

Steps:

  • Prepare the pasta as directed on package, and don't forget to salt the water. No oil. Just salt. Remember to reserve some of the pasta water-about a 1/2 cup.
  • Heat olive oil in skillet over medium heat. Add shrimp; sprinkle with salt and pepper. Saute shrimp for about 2-3 minutes, until done. Remove shrimp; set aside.
  • Add pesto and 1 tablespoon or so of the pasta water. Whisk the pesto and pasta water together over low-medium heat until blended smooth. If needed add a bit more water until desired consistency is reached. Remove from heat.
  • Add pasta and shrimp to pesto sauce, and gently, being careful not to squish the pasta, toss the pasta with the pesto sauce and sauteed shrimp (or chicken).

PASTA WITH SHRIMP AND CILANTRO-LIME PESTO



Pasta With Shrimp and Cilantro-Lime Pesto image

DH and I made this tasty shrimp linguine for lunch today and thought it was very good. We have plenty of leftovers. This is from the July 2010 "Bon Appetit."

Provided by Dr. Jenny

Categories     Mexican

Time 30m

Yield 4 serving(s)

Number Of Ingredients 10

1 1/4 cups packed fresh cilantro, plus 1/4 cup chopped
1/4 cup scant green onion, chopped
3 tablespoons fresh lime juice
2 garlic cloves, pressed
1 tablespoon jalapeno, chopped and seeded
1/2 cup plus 1 tb olive oil
1 lb linguine
1 lb uncooked medium shrimp, peeled and deveined
3 tablespoons tequila
1/4 cup Cotija cheese (or feta)

Steps:

  • Blend 1 1/4 cups cilantro leaves and next 4 ingredients in processor until coarse puree forms. With machine running, gradually add 1/2 cup oil. Season generously with salt. (Pesto can be made 1 day ahead. Cover and chill).
  • Cook linguine in large pot of boiling salted water until tender, but still firm to bite, stirring occasionally. Drain.
  • Meanwhile, heat remaining 1 Tb oil in heavy large skillet over medium-high heat. Add shrimp and cook until almost opaque in center, about 3 minutes. Remove skillet from heat; add tequila. Return skillet to heat and stir until sauce is syrupy, about 30 seconds. Add pesto; stir to coat. Remove from heat.
  • Add pasta to sauce in skillet; toss to coat. Season with salt and pepper. Divide pasta and shrimp among 4 plates. Sprinkle Cotija cheese and chopped cilantro over and serve.

Nutrition Facts : Calories 821.5, Fat 33.2, SaturatedFat 6, Cholesterol 181.5, Sodium 271.6, Carbohydrate 88.7, Fiber 4.1, Sugar 2.8, Protein 40.1

SHRIMP WITH CILANTRO PESTO



Shrimp with Cilantro Pesto image

Provided by Melissa d'Arabian : Food Network

Categories     main-dish

Time 23m

Yield 4 servings

Number Of Ingredients 12

1 lime
1 1/2 cups fresh cilantro leaves
2 green onions, chopped
2 tablespoons toasted chopped pecans
1 clove garlic, chopped
1 teaspoon sugar
2 tablespoons vegetable oil
2 tablespoons extra-virgin olive oil
Kosher salt and freshly ground black pepper
3/4 pound raw medium-size shrimp, peeled and deveined
1 tablespoon extra-virgin olive oil
Kosher salt

Steps:

  • Pesto: Grate 1 teaspoon zest from the lime and juice the entire lime for about 2 tablespoons of juice. Combine the zest and juice with the cilantro, green onions, chopped pecans, chopped garlic, sugar, vegetable oil, and extra-virgin olive oil in the bowl of a food processor. Pulse the mixture until well-combined, but still slightly chunky. Season the pesto with salt, and pepper, to taste.
  • Shrimp: In a bowl, toss the shrimp with 1 tablespoon of the pesto. Heat the oil in a large skillet over medium-high heat. Saute the shrimp until just opaque and pink, about 3 minutes. Put a generous spoonful of pesto into a serving bowl. Add the shrimp and toss to coat. Serve the remaining pesto on the side or freeze for another use.

LIME CILANTRO SHRIMP OVER BLACK PASTA



Lime Cilantro Shrimp Over Black Pasta image

Provided by Food Network

Categories     main-dish

Time 50m

Yield 2 servings

Number Of Ingredients 10

2 tablespoons sesame oil
2 tablespoons lime juice
1/2 teaspoon each minced fresh garlic and ginger
1 fresh jalapeno pepper, seeded and minced
1 pound fresh shrimp (8 to 12 ounces net after peeling and deveining)
Salt
8 ounces dried or fresh black ink pasta
2 tablespoons vegetable oil
1 cup thawed frozen petite peas
2 tablespoons roughly chopped cilantro leaves

Steps:

  • In a mixing bowl combine the sesame oil, lime juice, garlic, ginger and minced jalapeno and marinate the shrimp in the mixture for 30 minutes.
  • While this is marinating bring 1 quart of salted water to a boil for the pasta and peel and devein the shrimp, leaving the little tail on.
  • When the pasta is about 5 minutes shy of being cooked, drain the shrimp, reserving the marinating juices and pat dry.
  • Heat 2 tablespoons of vegetable oil in a skillet. Saute the shrimp for 2 minutes or until done. Add the peas and reserved marinating juices and bring the liquid to a boil. Adjust the seasoning. Drain the pasta, divide it into two serving bowls and top each portion with shrimp. Garnish with cilantro.

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

This is a great dish for company!

Provided by averynmartin

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

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.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g

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