SHRIMP PESTO PASTA
Shrimp pesto pasta is an impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.
Provided by Sonja Overhiser
Categories Main Dish
Time 25m
Yield 4
Number Of Ingredients 7
Steps:
- If frozen, thaw the shrimp.
- Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
- Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
- Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)
Nutrition Facts : Calories 621 calories, Sugar 2.6 g, Sodium 409.1 mg, Fat 23.8 g, SaturatedFat 3.8 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 35.9 g, Cholesterol 182.5 mg
BUCATINI WITH PESTO AND SHRIMP
Provided by Food Network Kitchen
Time 40m
Yield 6 servings
Number Of Ingredients 12
Steps:
- Bring a large pot of salted water to a boil. Meanwhile, make the pesto: Process the tomatoes, basil, mint, almonds, garlic, orange zest and 1 teaspoon salt in a food processor until combined. With the motor running, gradually add 1/3 cup olive oil in a steady stream and blend to make a coarse pesto, scraping down the sides of the processor as needed. Transfer the pesto to a large bowl; do not wash out the processor.
- Add the bucatini to the boiling water and cook as the label directs. Meanwhile, heat about 1/4 inch of olive oil in a large skillet over medium-high heat. Put the flour in a shallow dish. Season the shrimp with 1/2 teaspoon salt, then dredge in the flour. Fry the shrimp in 2 batches until golden and crisp, about 2 minutes per side. Drain on paper towels and sprinkle with salt.
- Remove the pasta with tongs (reserve the cooking water) and transfer to the bowl with the pesto; toss to coat. If the pasta seems dry, rinse the food processor with 1/2 cup of the reserved cooking water and add to the pasta, a little at a time. Season with salt. Add the cheese and toss. Drizzle the pasta with olive oil and divide among bowls; top with the shrimp.
PESTO PASTA WITH SHRIMP AND TOMATOES RECIPE
Meet the pasta dinner of your dreams. This recipe for Pesto Pasta with Shrimp and Tomatoes is comfort food at its finest, and best of all; you can have it on the table in less than 20 minutes.
Provided by Sharon Rigsby
Categories Main Dish
Time 20m
Number Of Ingredients 13
Steps:
- Prepare the pasta according to the directions on the package for al dente. Reserve 1/4 cup pasta water and drain.
- While the pasta is cooking, melt the butter in a large skillet over medium heat. Pat the shrimp dry and season both sides with salt and pepper. When the butter has melted, add the shrimp and cook for one minute. Flip the shrimp over and add the wine and garlic. Cook just until the shrimp are opaque and have formed a C-shape, which should take about two minutes. Do not overcook the shrimp.
- Remove the shrimp with a spatula and add the cherry tomatoes to the pan. Cook for two to three minutes or until the skin on the tomatoes starts to blister.
- Add the shrimp back to the skillet and then add the pasta and reserved pasta water. Mix well and add the pesto and lemon juice. Stir to combine. Leave the pan on the heat just until everything is heated through and then remove it.
- Top with grated parmesan cheese, lemon zest, and chopped parsley. Serve immediately.
Nutrition Facts : Calories 486 kcal, Carbohydrate 36 g, Protein 38 g, Fat 31 g, SaturatedFat 8 g, Cholesterol 250 mg, Sodium 1050 mg, Fiber 4 g, Sugar 6 g, UnsaturatedFat 0.6 g, ServingSize 1 serving
SHRIMP SAUTE WITH PESTO, MOZZARELLA, AND GRAPE TOMATOES RECIPE - (4.3/5)
Provided by á-3125
Number Of Ingredients 4
Steps:
- Add all of the ingredients to a large saute pan on medium-high heat. Stir to spread the melting cheese. Cook for about 2 minutes, just until the tomatoes are tender and the mozzarella is nice and creamy. If you are using previously frozen shrimp you only need to reheat them, so don't over cook! If you are using uncooked shrimp, add all of the ingredients and cook for about 3 to 4 minutes.
BUCATINI PASTA WITH SHRIMP AND ANCHOVIES
This pasta dish is both fresh and hearty! The fresh taste of summer from the zucchini and tomatoes contrasts nicely with the earthy saltiness of the anchovies.
Provided by CWYC
Categories World Cuisine Recipes European Italian
Time 25m
Yield 4
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Meanwhile, stir together the anchovies and their oil with the red pepper flakes and garlic in a large skillet over medium heat, breaking up the anchovies as you stir. Once the garlic begins to sizzle, add the sliced zucchini, and cook until it begins to soften, about 3 minutes. Stir in the grape tomatoes, and continue cooking until the zucchini is tender, and the skins of the tomatoes begin to pop, 5 minutes more.
- Sprinkle the vegetable mixture with oregano and basil, then stir in shrimp. Cook until the shrimp turn pink and are no longer translucent. Pour over bucatini to serve.
Nutrition Facts : Calories 567 calories, Carbohydrate 92.1 g, Cholesterol 182.4 mg, Fat 4.4 g, Fiber 4.9 g, Protein 38.1 g, SaturatedFat 0.9 g, Sodium 632.7 mg, Sugar 1.2 g
SHRIMP AND GRAPE TOMATO BUCATINI WITH A TWIST!
Yummy! Roasted garlic, grape tomatoes, and shrimp oven roasted in extra virgin olive oil, herbs and a special twist added. Toss into al dente cooked bucatini, voila! Scrumptious.
Provided by sunnysoleil
Categories < 60 Mins
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- In a 13x9 metal pan, toss together garlic, tomatoes, olive oil, Frank's Hot Sauce, basil, oregano, salt.
- Roast in oven @ 400* F (200* C) until tomatoes are shrivelled and garlic tender, approx 30 minutes.
- Meanwhile in skillet on low high heat 1/4 c oil and 2 tblsp Frank's Hot sauce for 5 mins.
- Add shrimp to skillet and increase heat to medium high and stirfry until pink and opaque (approx 2-3 minutes).
- Add shrimp skillet mixture to oven mixture within the last 10 minutes.
- Meanwhile, in large pot of boiling salted water, cook pasta until al dente, 7-10 minutes *TIP* Bucatini can be very hard to control while eating when long and al dente, I usually break dry noodles in half before boiling, otherwise you may have oil splashing all around during dinner from whiplash pasta lol.
- Drain and return to pot.
- Add mixture from oven and toss with parsely.
- Top with shaved parmesan or desired hard sharp cheese.
- Can be served hot for a main course or cold as a pasta salad side.
- ENJOY!
Nutrition Facts : Calories 986.8, Fat 48.1, SaturatedFat 8.5, Cholesterol 183.8, Sodium 667, Carbohydrate 93.6, Fiber 5, Sugar 2.3, Protein 44.1
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CREAMY PASTA WITH SHRIMP, PESTO AND TOMATOES
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- For roasted vegetables: Preheat oven to 425F. Scatter tomatoes on a parchment lined baking sheet. Roast in preheated oven until tomatoes have shrivelled, about 15-20 minutes (watch closely, as timing will vary depending on size of the tomatoes. Remove from oven and set aside. Switch oven to broil (High setting, if you have). Cut the sides off of the bell pepper and remove any seeds or white membrane. Place on a baking sheet, skin side up. Place baking sheet on a rack about 6-inches from the heat source and broil until the skin is very dark, about 8 minutes (again, watch closely.) Remove from oven and let stand until cool enough to handle, then use the edge of a sharp knife to remove the skin. Slice the roasted peppers and set aside.
- In a large skillet, heat olive oil over medium heat. Add the chopped garlic and red pepper flakes. Cook for 1 minute, or until the garlic has softened, but not browned. If using raw shrimp, add to the pan and cook, stirring, until they turn pink, about 3 minutes. (If using cooked shrimp, save the shrimp for later in the process, to avoid over-cooking) De-glaze the pan with the wine or water and let it cook down a minute. Add the cream to the pan. Add the pesto to the pan and stir to combine well. Reduce the heat and let the sauce simmer a few minutes. If pasta is not ready, turn the heat off under the pan and let the sauce sit until just before the pasta is ready,
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