Pesto Risoni With Mango Curry Shrimps Recipes
CREAMY PESTO SHRIMP
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
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
PESTO RISONI WITH MANGO-CURRY SHRIMPS
If you want a scrumptious meal that's ready in 10 minutes which is not only mouth-wateringly delicious, but that's also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!
Time 10m
Yield 2
Number Of Ingredients 0
Steps:
- Bring a pot of water to a boil. Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside. Cook risoni for 8 minutes or until al dente. While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside. Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes. Drain the risoni and toss in a bowl with the cilantro pesto. Transfer risoni to a serving plate and top with the shrimps and mangos.
PESTO RISONI WITH MANGO-CURRY SHRIMPS
If you want a scrumptious meal that's ready in 10 minutes which is not only mouth-wateringly delicious, but that's also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!
Provided by hello
Categories Free Of...
Time 10m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Bring a pot of water to a boil.
- Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
- Cook risoni for 8 minutes or until al dente.
- While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
- Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
- Drain the risoni and toss in a bowl with the cilantro pesto.
- Transfer risoni to a serving plate and top with the shrimps and mangos.
Nutrition Facts : Calories 714.6, Fat 51.5, SaturatedFat 7.2, Cholesterol 94.5, Sodium 1093.3, Carbohydrate 47, Fiber 2.9, Sugar 7.5, Protein 17.6
COCONUT SHRIMP CURRY WITH MANGO
Steps:
- Preheat the oven to 375 degrees F (190 degrees C). Place sweet potato on a greased baking sheet.
- Bake in the preheated oven until fork-tender, about 30 minutes.
- Meanwhile, cook shrimp in boiling water until pink, about 5 minutes.
- Stir coconut milk, yogurt, tomato paste, curry powder, garlic, ginger, and cayenne together in a large skillet. Bring to a boil and then turn heat to low and add red bell pepper, mango, and cauliflower. Add sweet potato once done. Simmer for at least 20 minutes.
- Serve curry over cooked rice.
Nutrition Facts : Calories 392.9 calories, Carbohydrate 56 g, Cholesterol 108.4 mg, Fat 11.3 g, Fiber 7.2 g, Protein 19.8 g, SaturatedFat 8.8 g, Sodium 300.3 mg, Sugar 16.6 g
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