Pesto Shrimp Pasta Recipes

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FRESH PESTO SHRIMP PASTA



Fresh Pesto Shrimp Pasta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 portions

Number Of Ingredients 15

1/4 cup pine nuts
2 tablespoons minced garlic
1/4 cup olive oil
1 cup fresh basil leaves
1/4 cup fresh mint leaves
1/2 cup grated Parmesan
2 tablespoons grapeseed oil
2 pounds 21/25 count shrimp, peeled and deveined
2 tablespoons minced red onion
1/4 cup dry white wine, plus more if needed
1 cup heavy cream
1 pound spaghetti, cooked
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley
1/4 cup thin-sliced tomato skin, julienned

Steps:

  • For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
  • For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

SHRIMP PESTO PASTA



Shrimp Pesto Pasta image

This shrimp pesto pasta from Delish.com is the only pasta recipe you need this summer.

Categories     pesto pasta recipe     shrimp pasta recipe     pesto shrimp     summer pasta recipe     pesto shrimp pasta recipe

Time 25m

Yield 4

Number Of Ingredients 12

1 tbsp. extra-virgin olive oil
2 cloves garlic, minced
1 lb. medium shrimp, peeled and deveined
Juice and zest of 1 lemon, divided
kosher salt
Freshly cracked black pepper
3 c. low-sodium chicken broth
1 lb. linguini
1/3 c. pesto
1/3 c. freshly grated Parmesan, plus more for garnish
1 tbsp. lemon zest
1 tsp. crushed red pepper flakes

Steps:

  • In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
  • Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
  • Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.

PESTO PASTA WITH SHRIMP



Pesto Pasta with Shrimp image

Provided by Food Network Kitchen

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

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.

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

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE



One Pan Pasta With Creamy Shrimp and Pesto Sauce image

This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).

Provided by CorriePDX

Categories     Penne

Time 25m

Yield 3 serving(s)

Number Of Ingredients 7

12 ounces dry penne pasta
1 lb frozen pre- cooked shrimp, thawed
1/2 cup prepared pesto sauce
1/4 cup whipping cream
1/4 cup chicken broth
3 tablespoons chopped drained sun-dried tomatoes packed in oil
salt and pepper

Steps:

  • In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
  • Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

PESTO SHRIMP PASTA TOSS



Pesto Shrimp Pasta Toss image

In just 30 minutes, Fran Scott of Birmingham, Michigan whips up this elegant entree. Coated in pesto and topped with walnuts and Parmesan, the mix of pasta, shrimp and vegetables adds a dressy touch to any weeknight meal.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 11

9 ounces uncooked linguine
1 pound cooked medium shrimp, peeled and deveined
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
1 medium yellow summer squash, sliced
1 cup fresh baby carrots, halved lengthwise
1 tablespoon butter, melted
1/2 teaspoon lemon pepper seasoning
1/4 teaspoon salt
1/2 cup prepared pesto
1/2 cup shredded Parmesan cheese
1/2 cup chopped walnuts, toasted, optional

Steps:

  • Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15x10x1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt. , Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once., Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.

Nutrition Facts : Calories 466 calories, Fat 22g fat (6g saturated fat), Cholesterol 131mg cholesterol, Sodium 559mg sodium, Carbohydrate 39g carbohydrate (4g sugars, Fiber 4g fiber), Protein 31g protein.

SHRIMP, PEAS AND PESTO PASTA



Shrimp, Peas and Pesto Pasta image

Five ingredients from the refrigerated and freezer sections are all you need for this so-easy entrée, complete in 20 minutes!

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 20m

Yield 4

Number Of Ingredients 5

1 package (9 oz) refrigerated linguine
1 lb uncooked medium shrimp (thawed if frozen), peeled (tail shells removed), deveined
1 container (7 oz) refrigerated basil pesto
2 cups frozen sweet peas (from 12-oz bag), thawed
1/4 cup shredded Parmesan cheese (1 oz)

Steps:

  • Cook linguine as directed on package. Drain, reserving 1/3 cup of the cooking water. Rinse linguine with hot water; cover to keep warm.
  • Meanwhile, in 12-inch nonstick skillet, cook shrimp with 1 tablespoon of the pesto over medium-high heat 2 to 3 minutes, stirring frequently, until shrimp are pink. Add peas; cook 2 to 3 minutes or until thoroughly heated.
  • Stir remaining pesto and 1/3 cup reserved cooking water into linguine; toss with shrimp and peas. Spoon into 4 bowls; top each with 1 tablespoon cheese.

Nutrition Facts : Calories 600, Carbohydrate 46 g, Cholesterol 175 mg, Fat 5, Fiber 5 g, Protein 34 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 870 mg, Sugar 4 g, TransFat 0 g

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

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

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

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

SHRIMP AND VEGGIE PESTO PASTA



Shrimp and Veggie Pesto Pasta image

Pasta can be flavorful... and healthy This spicy, garlic pesto shrimp pasta is packed with mouth-watering flavors. Its still creamy from the pesto yet light without all the heavy cream that is typical of pasta dishes. The charred broccoli in the dish brings a great crunch to complement the shrimp. This dish is truly the best of both worlds... flavor and health. I used an orecchiette pasta from Italy for this dish, but feel free to incorporate your favorite type of pasta. I have tried this recipe in the past with angel hair pasta and spaghetti.

Provided by Ankitha Gadag

Categories     Lunch/Snacks

Time 18m

Yield 6 serving(s)

Number Of Ingredients 13

10 garlic cloves
1 bunch parsley
1 lb shrimp
1/4 th cup pesto sauce (used this pre-made italian version which can be found here )
1 dash black pepper
1 jalapeno
1 dash dried basil
1 dash dried oregano
1 dash red pepper flakes
1 cup broccoli, florets (I used broccolli, but this would also go great with mushrooms, asparagus, or zucchini)
1 lime
1 dash parmesan cheese, grated (for topping)
2 cups pasta (of your choice, I used orecchiette )

Steps:

  • Grind the garlic, parsley and jalapeno into a paste.
  • Heat olive oil in low heat, and add the parsley pesto blend (from step #1) into the pan.
  • Add in the shrimp to this mix.
  • Cook on low heat for a few minutes Add the lime, salt, and black pepper at this point. You want to heavily coat the shrimp with the black pepper.
  • After cooking for 5-7 mins, add the broccoli florets, pesto, and all other spices. Stir in and cover for 5-10 minutes.
  • Once the flavors are cooked into the shrimp and the veggies, it will form a gravy. At this point you can add in the pasta.and stir. You can avoid overcooking the shrimp by turning off the heat before the shrimp start to form into circular rings.
  • Top with a heaping spoonful of Parmesan, and serve! Voila!

Nutrition Facts : Calories 240.2, Fat 4.2, SaturatedFat 0.7, Cholesterol 95.3, Sodium 442, Carbohydrate 37.7, Fiber 6.6, Sugar 3.2, Protein 17.3

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