Pesto Shrimp Mushroom Pasta Recipes

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CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?

Provided by Julesong

Categories     Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb spinach linguine or 1 lb regular linguine
1/2 cup butter
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1 lb uncooked large shrimp, peeled and de-veined
1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
freshly ground black pepper, for garnish

Steps:

  • Cook linguini according to package directions.
  • Drain and set aside.
  • In a large skillet, melt butter over medium heat.
  • Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
  • Cook 6 to 8 minutes, while stirring.
  • Stir the Parmesan into the creamy mixture, stirring until well mixed.
  • Stir in the pesto, and cook for about 5 minutes, until thickened.
  • Stir in the shrimp and cook until they turn pink, about 5 minutes.
  • Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
  • Garnish with grated Romano and freshly ground black pepper.
  • Note: this recipe also works well with 1 pound of lump crab instead of shrimp.

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

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