Red Pepper Pesto Shrimp Pasta Recipes

PESTO SHRIMP PASTA

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.

RED PEPPER PESTO PASTA

Steps:

• Bring a large pot with lightly-salted water to a boil. Stir the penne into the water and return to a boil. Cook until the pasta is mostly tender but still firm to the bite, about 11 minutes; drain. Transfer the drained pasta to a large bowl.
• Place the basil, red pepper, and Parmesan cheese in the bowl of a food processor; stream the olive oil into the mixture as it blends until smooth. Season with salt and pepper. Drizzle the sauce over the cooked pasta and toss to coat.

SHRIMP ORZO PESTO

Steps:

• Bring a large pot of lightly salted water to a boil. Cook orzo in the boiling water, stirring occasionally until cooked through but firm to the bite, about 11 minutes. Drain and transfer to a bowl; mix 2 teaspoons pesto and 2 tablespoons extra-virgin olive oil into orzo.
• Heat remaining 1 tablespoon extra-virgin olive oil in a skillet; cook and stir shrimp, red bell pepper, and capers in hot oil until shrimp is heated through, 3 to 5 minutes. Stir remaining 1 teaspoon pesto, oregano, garlic powder, red pepper flakes, salt, and pepper into shrimp mixture; cook and stir until combined, 1 to 2 minutes.
• Mix orzo into shrimp mixture; sprinkle with Parmesan cheese and drizzle with olive oil.

PESTO SHRIMP MUSHROOM PASTA

Steps:

• Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
• Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
• Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.

ROASTED RED PEPPER PESTO PASTA

Steps:

• Place the peppers on a baking sheet, and broil on high until the peppers have blackened all over. Using tongs, turn the peppers every few minutes or so, to make sure the entire thing is charred. Immediately transfer the peppers to a plastic bag, seal and let steam for 10 minutes. Once slightly cooled, place the peppers on a cutting board, the pull back the charred skins. Remove the stems and seeds as well.
• In a large food processor, place the roasted red peppers, almonds, parmesan, garlic, smoked paprika, lemon juice, and a good pinch of coarse salt. With the motor running, add the oil in a thin stream, until it becomes a pesto consistency. Taste it. Need more salt? You know what to do.
• In the meantime, boil the orecchiette until it reaches al dente, according to package directions. Drain and stir the pesto into the pasta. Toss toss toss!
• Garnish with extra cheese, a good drizzle of oil, and fresh basil leaves. IT IS EVERYTHING.
• Serves 4.

SHRIMP PESTO PASTA SALAD

Steps:

• Boil bowtie pasta in salted water until al dente. Drain pasta and place in a large mixing bowl. Toss pasta in olive oil.
• While the pasta boils, steam shrimp in a steamer basket over boiling water. Time will depend on the size of the shrimp, but you will know they are cooked through when the shrimp is pink and makes a C shape.
• Slice steamed shrimp into bite size pieces and cut cherry tomatoes into quarters. Add them to the mixing bowl with the cooked pasta and basil ribbons.
• In a small mixing bowl whisk together pesto, white balsamic vinegar, salt, pepper, and crushed red pepper. Pour pesto mixture into the large mixing bowl with the rest of the ingredients.
• Toss to combine fully. Top with extra basil and freshly grated parmesan to serve.

RED PEPPER PESTO SHRIMP PASTA

Steps:

• For the Shrimp, mix basil, salt and cayenne in small bowl. Sprinkle evenly over shrimp. Refrigerate until ready to cook.
• For the Red Pepper Pesto, heat 1 tablespoon (15ml) of the olive oil in large nonstick skillet on medium heat. Cook bell peppers, covered, about 12 minutes until softened, stirring occasionally.
• Add tomato, onion, spinach, basil, garlic powder and cayenne pepper to skillet. Cook and stir 6 minutes or until onion is softened. Remove from heat; allow to cool 5 minutes.
• Place bell pepper mixture, ricotta, Parmesan, salt and pepper in blender or food processor; cover. Process until smooth, scraping down sides as needed. Gradually add vinegar and 3 tablespoons (45ml) of the remaining olive oil with machine running. Process until well blended and smooth. Set aside.
• Cook pasta as directed on package. Drain well, reserving 1/2 cup (125ml) of the cooking water.
• Heat olive oil for Shrimp Pasta in skillet on medium-high heat. Add seasoned shrimp. Cook and stir 2 minutes. Stir in spinach and garlic powder; cook 1 minute longer just until shrimp turns pink and spinach is wilted. Turn off heat.
• Add pasta and Red Pepper Pesto to skillet; toss to coat well. Stir in reserved cooking water, 1 tablespoon (15ml) at a time, until sauce is desired consistency. Serve immediately.