Shrimp Saute With Pesto Mozzarella And Grape Tomatoes Recipe 435

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SHRIMP PESTO SAUTé



Shrimp Pesto Sauté image

This Shrimp Pesto Sauté is a versatile recipe that can easily be turned into an appetizer, a salad, or a main dish! Made with a homemade pine nut-free pesto, fresh tomatoes, and shrimp, this is a scrumptious treat!

Provided by Spirited and then Some

Time 17m

Number Of Ingredients 6

2-3 tablespoons olive oil (enough to cover the bottom of a skillet)
1/8 teaspoon sea salt
1 pound shrimp, fresh or thawed and deveined
1/2 pint grape tomatoes, halved or sliced
1/2 cup pesto (more as desired)
Pepper, to taste

Steps:

  • Add enough olive oil to cover the skillet. Then add a pinch of sea salt, pepper, and the shrimp. Sauté for about 1-2 minutes. Then add the tomatoes. Sauté for another 1-2 minutes or until the tomatoes are steamed but not cooked.
  • Using a slotted spoon, transfer the shrimp and tomatoes from the pan to a bowl. Top with pesto and serve immediately.
  • Refrigerate uneaten portions and consume within about 1-2 days.

SHRIMP SAUTE WITH PESTO, MOZZARELLA, AND GRAPE TOMATOES RECIPE - (4.3/5)



Shrimp Saute with Pesto, Mozzarella, and Grape Tomatoes Recipe - (4.3/5) image

Provided by á-3125

Number Of Ingredients 4

14 Large Shrimp, previously frozen
1 Tbsp Pesto
8 grape tomatoes
2 oz fresh mozzarella, cut into cubes

Steps:

  • Add all of the ingredients to a large saute pan on medium-high heat. Stir to spread the melting cheese. Cook for about 2 minutes, just until the tomatoes are tender and the mozzarella is nice and creamy. If you are using previously frozen shrimp you only need to reheat them, so don't over cook! If you are using uncooked shrimp, add all of the ingredients and cook for about 3 to 4 minutes.

LINGUINE WITH SAUTéED SHRIMP, TOMATOES AND PEPPERS



Linguine With Sautéed Shrimp, Tomatoes and Peppers image

Here's a weeknight classic from Pierre Franey's "60 Minute Gourmet" column that was published in 1991. The recipe may be close to 30 years old, but its flavors and ease of preparation are timeless. First, a quick sauce is made of chopped garlic, red and green bell peppers, canned tomatoes and oregano. As that simmers away, the linguine is dropped into briskly boiling water and cooked for about nine minutes. While the pasta is cooking, the shrimp is sautéed with a pinch of crushed red pepper flakes in a little olive oil until it just turns pink. When the shrimp is cooked through, it's combined with the sauce and a handful of chopped fresh basil or Italian flat-leaf parsley then tossed with the linguine.

Provided by Pierre Franey

Categories     dinner, pastas, main course

Time 30m

Yield 4 servings

Number Of Ingredients 13

1 1/4 pounds medium-size shrimp
3 quarts water
Salt to taste
4 tablespoons olive oil
1 tablespoon finely chopped garlic
1 medium-size red sweet pepper, cored, seeded and cut into 1-inch cubes
1 medium-size green pepper, cored, seeded and cut into 1-inch cubes
3 cups canned crushed tomatoes
Freshly ground pepper to taste
1 teaspoon dried oregano
3/4 pound imported linguine
1/4 teaspoon red-pepper flakes
4 tablespoons chopped fresh basil, if available, or chopped Italian parsley

Steps:

  • Peel and devein shrimp.
  • Bring water with salt to a boil in a large kettle.
  • Heat 2 tablespoons of the oil in a large saucepan over medium-high heat and add the garlic and red and green peppers. Cook briefly without browning. Add the tomatoes, salt, pepper and oregano. Bring to a simmer and cook, stirring, 10 minutes.
  • Meanwhile, drop linguine into boiling water and cook about 9 minutes or until it reaches a degree of doneness. Drain quickly and reserve about 1/2 cup of the cooking liquid.
  • While linguine cooks, heat remaining oil in a saucepan over medium-high heat. Add shrimp, pepper flakes, salt and pepper. Cook, stirring, about a minute. Add to tomato sauce.
  • Add linguine, reserved cooking liquid and the basil to mixture. Heat thoroughly. Toss well and serve immediately.

ITALIAN SHRIMP CAPRESE PASTA



Italian Shrimp Caprese Pasta image

This colorful pasta dish is full of flavor and can be made in less than 30 minutes.

Provided by Anonymous

Categories     Trusted Brands: Recipes and Tips     Land O'Lakes, Inc.

Time 25m

Yield 4

Number Of Ingredients 7

8 ounces uncooked dried linguine
2 squares Italian Herb Saute Express® Saute Starter
1 pound uncooked medium shrimp, peeled, deveined
1 cup grape tomatoes, halved
1 cup fresh mozzarella pearls or cubed mozzarella
¼ cup chopped fresh basil leaves
¼ cup shredded Parmesan cheese

Steps:

  • Cook pasta according to package directions; drain.
  • Melt Saute Express® squares in 12-inch nonstick skillet over medium-low heat just until bubbles begin to form.
  • Add shrimp.
  • Saute 5-7 minutes or until shrimp turn pink. Add pasta, tomatoes, mozzarella and basil; stir until coated and heated through. Sprinkle with Parmesan cheese.

Nutrition Facts : Calories 471 calories, Carbohydrate 44.6 g, Cholesterol 215.3 mg, Fat 17.4 g, Fiber 2.4 g, Protein 35.1 g, SaturatedFat 8.8 g, Sodium 729.3 mg, Sugar 2.2 g

EASY SHRIMP AND TOMATOES



Easy Shrimp and Tomatoes image

This is a quick and flavorful one-pan dish blending shrimp, parsley, lemon juice, and tomatoes. Red pepper flakes give this family-friendly weeknight dinner a kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Time 25m

Number Of Ingredients 8

1 tablespoon plus 2 teaspoons olive oil
Coarse salt and ground pepper
1/8 teaspoon red-pepper flakes
3 garlic cloves, thinly sliced
2 tablespoons fresh lemon juice
6 plum tomatoes, cored, halved lengthwise, and sliced 1/2 inch thick
1 1/2 pounds medium shrimp, peeled, deveined, and tails removed
2 tablespoons fresh parsley, chopped

Steps:

  • In a large nonstick skillet, heat 1 tablespoon oil over high heat; swirl to coat pan. Season shrimp with salt and ground pepper. Add half the shrimp to the pan; cook until opaque throughout, 3 to 4 minutes. Transfer to a plate; repeat with remaining 2 teaspoons oil and shrimp.
  • Reduce heat to medium; add garlic and red-pepper flakes. Stir in tomatoes; cook until they begin to break down, 4 to 6 minutes. Season with salt.
  • Return shrimp and any accumulated juices to pan. Add parsley and lemon juice; toss to coat. Serve over pasta, rice, or spinach, if desired.

Nutrition Facts : Calories 256 g, Fat 8 g, Protein 35 g

PAN-SAUTéED GRAPE TOMATOES WITH MOZZARELLA



Pan-Sautéed Grape Tomatoes with Mozzarella image

Serve this flavorful side dish made with tomatoes and mozzarella - ready in 20 minutes.

Provided by By Betty Crocker Kitchens

Categories     Side Dish

Time 20m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
2 pints (4 cups) grape tomatoes
1 large shallot, finely chopped
2 tablespoons dry white wine
1 tablespoon chopped fresh thyme leaves
1 teaspoon coarse (kosher or sea) salt
1/2 teaspoon freshly ground pepper
1 tablespoon butter
1 container (8 oz) fresh mozzarella cheese in whey, drained, cubed
Fresh thyme sprigs and additional freshly ground pepper, if desired

Steps:

  • In 12-inch skillet, heat oil over medium-high heat. Cook tomatoes and shallot in oil 4 minutes, stirring frequently, until tomatoes begin to burst and skins are blistered. Gently press half of tomatoes with back of spoon to release juices.
  • Stir in wine, chopped thyme, salt and 1/2 teaspoon pepper, scraping bottom of pan to loosen browned bits. Add butter; simmer 5 minutes.
  • In serving dish, toss mozzarella with warm tomatoes. Garnish with thyme sprigs and additional pepper.

Nutrition Facts : Calories 256, Carbohydrate 7 g, Fat 2 1/2, Fiber 2 g, Protein 9 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 542 mg

EASY PESTO SHRIMP



Easy Pesto Shrimp image

Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

Provided by Sonja Overhiser

Categories     Main Dish

Time 5m

Yield 4

Number Of Ingredients 5

1 pound large shrimp, deveined (peeled or unpeeled)
1/4 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup basil pesto (homemade or purchased)
Lemon, optional

Steps:

  • If necessary, thaw the shrimp.
  • Pat the shrimp dry.
  • In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
  • Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
  • Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg

PESTO BUCATINI WITH SHRIMP AND GRAPE TOMATOES



Pesto Bucatini with Shrimp and Grape Tomatoes image

The beauty of this recipe for Pesto Bucatini with Shrimp and Grape Tomatoes is that the entire meal comes together in under 30 minutes. The cooking time only takes 10 minutes!

Provided by Katie

Categories     Main Course

Time 20m

Number Of Ingredients 12

12 oz. box of Barilla® Collezione Bucatini
1 tablespoon kosher salt + additional for seasoning
1 tablespoon olive oil
1 shallot (minced)
2 cloves garlic (minced)
1 lb. large Shrimp (peeled and deveined)
1 cup grape tomatoes
1/8 teaspoon black pepper
1 cup fresh spinach (chopped)
1 cup reserved pasta water
1/2 cup homemade pesto
1/4 cup grated Parmesan (divided)

Steps:

  • Fill a large pot with cold water. Bring to a boil. Add in the tablespoon of salt. Then add in the Barilla® Collezione Bucatini. Cook according to package for 7 minutes until al dente. Before draining the pasta, reserve 1 cup of pasta water. Drain and rinse the pasta and set to the side.
  • While the pasta cook, heat a large saute pan with olive oil on high heat. Add the shallot and garlic and reduce the heat to medium. Saute for one minute.
  • Add the shrimp to the skillet and season with salt (about 1/4 teaspoon) and black pepper. Add the tomatoes and saute for 3-4 minutes or until shrimp are cooked through and pink. Add in the spinach, stir and remove from the heat.
  • While the shrimp cooks, add the pesto to the drained pasta pot with 1/2 cup of water. Heat on medium for 1 minute. Then turn off the heat and add in the pasta. Mix until the pasta is coated with the pesto. Add additional pasta water if needed.
  • To plate the pasta, add a 2oz. portion of pasta to each plate. Then top with a 5-6 shrimp, tomatoes, and spinach mixture. Top each plate of pasta with 1/2 tablespoon of shredded Parmesan cheese. Enjoy immediately.

PESTO SHRIMP RECIPE



Pesto Shrimp Recipe image

Easy sauteed shrimp recipe with homemade pesto and cherry tomatoes

Provided by Rena

Categories     Main Course

Time 20m

Number Of Ingredients 6

2 tbsp olive oil
1 lb large raw shrimp (peeled and deveined)
1 lb cherry or grape tomatoes
Kosher salt and pepper (to taste)
¼ cup pesto sauce (homemade* or store bought)
1 lemon wedges (cut into wedges)

Steps:

  • Heat half of the oil in a large skillet over medium-high heat.
  • Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until busted. Set aside.
  • To the same pan add the remaining oil. Sauté the shrimp until almost opaque, around 3-4 minutes.
  • Season with a pinch of salt and pepper, then stir in the pesto sauce and busted cherry tomatoes. While the pan is still on the heat, cook for 1-2 minutes more, or until the shrimp is pink and curled.
  • Serve immediately and enjoy!

Nutrition Facts : Calories 224 kcal, Carbohydrate 7 g, Protein 17 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 144 mg, Sodium 1381 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving

IMPRESS THEM! SHRIMP WITH GRAPE TOMATOES



Impress Them! Shrimp With Grape Tomatoes image

I threw this together for dinner because I couldn't find any appealing shrimp recipes. I served it over packaged Roasted Garlic Herb flavored couscous, and both DH and I thought it went perfect with that. Be flexible with this- you'll love it.

Provided by MrsMM

Categories     Very Low Carbs

Time 18m

Yield 4 serving(s)

Number Of Ingredients 10

1 lb raw shrimp or 1 lb cooked shrimp
3/4 cup grape tomatoes, halved
3 garlic cloves, crushed
1 green onion, sliced small
1 teaspoon basil
1 teaspoon oregano
salt, to taste
1 tablespoon olive oil
1 tablespoon butter
1 red chili peppers, chopped or 1 red chili pepper flakes

Steps:

  • Heat oil in medium-large skillet.
  • Add garlic, onion and chili.
  • Saute for less than a minute.
  • Add shrimp, seasonings.
  • Cut up butter and dot it throughout the skillet.
  • Add grape tomatoes, stirring to evenly distribute.
  • Cook, stirring frequently for about 5 minutes. Or, until raw shrimp turns pink.
  • Serve hot over couscous, or your grain of choice.

Nutrition Facts : Calories 191, Fat 8.4, SaturatedFat 2.7, Cholesterol 180.4, Sodium 193.3, Carbohydrate 4.4, Fiber 0.7, Sugar 0.7, Protein 23.8

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