Shrimp With Pesto Cream Recipes

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SHRIMP WITH PESTO CREAM SAUCE RECIPE - (4.5/5)



Shrimp with Pesto Cream Sauce Recipe - (4.5/5) image

Provided by hanley89

Number Of Ingredients 9

1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
4 cloves garlic, minced
1 gtsp kosher salt
1/2 tsp ground pepper
1 cup grated Parmesan Cheese
2/3 cup pesto
1 pound large shrimp, peeled and deveined

Steps:

  • 1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, drain 2. In a large skillet, mlet butter over medium heat. Add garlic and cooik until fragrant, about 1 minute. Add cream, slat and pepper. Cook 6 -8 minutes, stirring constantly 3. Add parmesan cheese into cream sauce, stirring until thoroughly mixed. Add pesto and blend into cream sauce. Cook suace for 3-5 minutes, until thickened 4.Stir in shrimp and cook until the shrimp turn pink, about 5 minutes. 5.Toss pasta into cream sauce and serve with bread and salad

SHRIMP WITH PESTO CREAM



Shrimp With Pesto Cream image

Make and share this Shrimp With Pesto Cream recipe from Food.com.

Provided by gailanng

Categories     One Dish Meal

Time 50m

Yield 4 serving(s)

Number Of Ingredients 13

1 (16 ounce) package pasta, cooked as directed al dente, drained (linguine, penne, etc)
2 tablespoons olive oil
1 small onion, chopped
4 garlic cloves, minced
1/2 cup butter
2 tablespoons all-purpose flour
2 cups half-and-half
salt and cayenne
1 1/2 cups grated romano cheese
1 cup prepared basil pesto
1 lb cooked shrimp, peeled and deveined
3 roma tomatoes, diced (plum)
8 -10 mushrooms, sliced (optional)

Steps:

  • Heat olive oil in large skillet over medium heat.
  • Saute onion until tender and translucent.
  • Stir in garlic and butter; saute until soft, about 1 minute.
  • Dissolve flour in half-and-half, then stir into butter/garlic mixture.
  • Season with salt and pepper; simmer 4 minutes, stirring constantly.
  • Add cheese; stir until melted.
  • Stir in pesto. Add shrimp, mushrooms and tomatoes.
  • Cook 4 minutes or until heated through.
  • Toss with pasta and coat evenly.

Nutrition Facts : Calories 1363.7, Fat 70.4, SaturatedFat 39.5, Cholesterol 415.2, Sodium 1502.9, Carbohydrate 111.8, Fiber 11.9, Sugar 5.2, Protein 73.2

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE



Shrimp with Linguine in a Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
  • While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
  • Published by William Morrow, 1993.

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.

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 PESTO CREAM SAUCE



Shrimp and Pesto Cream Sauce image

An EASY quick and delicious meal. I make my own pesto and freeze small batches for meals like this but you definitely can use store bought. You can substitute the Heavy Cream with Half and Half or Light Cream. The sauce is made in a medium fry pan in no time and will sit fine covered until your pasta is done. I suggest Lunguini or regular Spagetti with a nice bottle of dry white wine and toss salad. This will have some calories to it but once in a while splurge! This is worth it. I made this up in less time it took to boil the water.

Provided by ArtistsFoodPalette

Categories     Weeknight

Time 18m

Yield 4 serving(s)

Number Of Ingredients 8

1 lb shrimp (cleaned)
1/2 lemon
1 tablespoon olive oil
3 garlic cloves (chopped)
4 ounces pesto sauce
1/2 cup heavy cream (or half and half)
1/8 cup pine nuts (optional)
1 lb spaghetti

Steps:

  • Start your water for Pasta.
  • Squeeze lemon onto Shrimp and let sit 2-3 minutes.
  • Heat Oil in medium sized frying pan and toss garlic lightly.
  • Add a spoon of pesto. Stir.
  • Add shrimp all at once.
  • Mix into garlic and cook 3 minutes on medium heat covered. It will get watery.
  • Toss in pine nuts. (optional).
  • Add remaining pesto and heavy cream.
  • Mix well.
  • Cover and simmer 5 more minutes.
  • Sauce will thicken slightly.
  • Cook pasta. Drain well and return to pot or large bowl. Drizzle sauce on top and toss lightly.
  • Serve.

CREAMY PESTO SHRIMP LINGUINE



Creamy Pesto Shrimp Linguine image

This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 7

8 ounces linguine
1 pound uncooked large shrimp, peeled and deveined
1/4 cup butter, cubed
2 cups heavy whipping cream
1 cup grated Parmesan cheese
1/3 cup prepared pesto
1/4 teaspoon pepper

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.

Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.

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.

SUMMERY SHRIMP WITH PESTO



Summery Shrimp with Pesto image

This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.

Provided by anniegolden

Categories     Main Dish Recipes     Pasta     Pesto Pasta Recipes

Time 35m

Yield 3

Number Of Ingredients 13

½ (12 ounce) package angel hair pasta
1 cup firmly packed fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
1 teaspoon minced garlic, or more to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
2 tablespoons water, divided, or as needed
2 tablespoons butter
¾ pound large shrimp, peeled and deveined
6 scallions, thinly sliced, green and white parts separated
1 large clove garlic, minced
2 small zucchini, sliced 1/2-inch thick, or more to taste

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
  • Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
  • Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
  • Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
  • Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
  • Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g

PESTO SHRIMP AND ARTICHOKE LINGUINE



Pesto Shrimp and Artichoke Linguine image

In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 8 servings.

Number Of Ingredients 8

1 package (16 ounces) linguine
4 cups half-and-half cream
2 cups grated Parmesan cheese
2 jars (12 ounces each) marinated quartered artichoke hearts, drained
1 cup prepared pesto
1 teaspoon pepper
2 pounds uncooked shrimp (26-30 per pound), peeled and deveined
Small fresh basil leaves, optional

Steps:

  • Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.

Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.

SCALLOPS WITH PESTO CREAM SAUCE



Scallops with Pesto Cream Sauce image

This delicious scallop dish only takes a few minutes to make and is to die for. Serve the scallops as they are or with some crusty bread, rice, or pasta.

Provided by Natalie Titanov

Categories     Seafood     Shellfish     Scallops

Time 15m

Yield 4

Number Of Ingredients 7

1 pound scallops
salt and freshly ground black pepper to taste
2 tablespoons all-purpose flour
2 tablespoons butter
1 tablespoon pesto
1 tablespoon capers
1 cup heavy whipping cream

Steps:

  • Season scallops with salt and pepper, then dredge in flour.
  • Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

Nutrition Facts : Calories 389.4 calories, Carbohydrate 5 g, Cholesterol 144.9 mg, Fat 30.8 g, Fiber 0.3 g, Protein 23 g, SaturatedFat 18 g, Sodium 430.3 mg, Sugar 0.1 g

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2021-03-25 Instructions. Preheat your cast iron skillet over medium heat for 5 minutes. Add 1 tablespoon of the ghee, and lay the shrimp in an even layer. Cook until the first side turns pink, 1-2 minutes. Flip and cook the other side 30-60 seconds. Transfer the cooked shrimp to a plate.
From tasteslovely.com


SHRIMP PESTO PASTA - EASY PASTA RECIPE WITH SAUTéED SHRIMP AND …
2021-05-26 Toss shrimp in a mixing bowl with salt, pepper, pressed garlic cloves, and grated Parmesan cheese until evenly coated. Preheat a large cooking pan over medium-high heat for a few minutes and add oil. Sear shrimp for about 2 minutes on …
From willcookforsmiles.com


SHRIMP WITH PESTO CREAM SAUCE - ALL INFORMATION ABOUT HEALTHY …
Shrimp with Linguine in a Pesto Cream Sauce Recipe | Food ... trend www.foodnetwork.com. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes.
From therecipes.info


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