Pesto Shrimp Spaghetti Recipes

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

Ingredients

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.

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

Ingredients

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

Ingredients

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.

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

Ingredients

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.

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

Ingredients

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

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

Ingredients

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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To make the pesto, Combine basil leaves, pine nuts or walnuts and garlic in a food processor and process until very finely minced. Add the lemon juice and parmesan cheese. Then with the machine running slowly pour in the oil and process until the mixture is smooth.
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