Skillet Potatoes With Pesto And Shrimp Recipes

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SHRIMP AND POTATO SALAD WITH ARUGULA PESTO



Shrimp and Potato Salad with Arugula Pesto image

Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 pound small red potatoes, cut into 1-inch pieces
Kosher salt
12 ounces green beans, trimmed
1 cup assorted cherry tomatoes, halved
5 ounces baby arugula (about 6 cups)
1/4 cup plus 2 tablespoons extra-virgin olive oil
2 tablespoons pine nuts
2 tablespoons grated Parmesan cheese
2 cloves garlic, chopped
1 teaspoon grated lemon zest, plus the juice of 1 lemon
Freshly ground pepper
Pinch of red pepper flakes
1 pound large shrimp, peeled, deveined and patted dry

Steps:

  • Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
  • Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
  • Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
  • Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
  • Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.

Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams

POTATOES SAUTEED WITH SHRIMP



Potatoes Sauteed With Shrimp image

Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.

Provided by MizzNezz

Categories     One Dish Meal

Time 33m

Yield 4 serving(s)

Number Of Ingredients 8

8 small red potatoes, large dice
4 tablespoons olive oil, divided
1 lb small shrimp, cleaned
2 tablespoons minced garlic
2 tablespoons lemon juice
1 teaspoon parsley
1 teaspoon salt
1/2 teaspoon red pepper flakes

Steps:

  • Fry potatoes in 3 T olive oil until browned and tender.
  • Remove and keep warm.
  • Add remaining oil to skillet, add shrimp.
  • Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
  • Return potatoes and mix well.

Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2

GNOCCHI WITH PESTO AND SHRIMP



Gnocchi with Pesto and Shrimp image

This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!

Provided by Erica Monjeau

Categories     Main Dish Recipes     Pasta     Shrimp

Time 20m

Yield 4

Number Of Ingredients 7

1 (16 ounce) package gnocchi
2 tablespoons olive oil, divided
1 bunch fresh asparagus, trimmed and sliced
2 cloves garlic, minced
1 pound uncooked medium shrimp, peeled and deveined
5 ounces pesto, divided
2 tablespoons fresh lemon juice, divided

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
  • Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
  • Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.

Nutrition Facts : Calories 522 calories, Carbohydrate 27.6 g, Cholesterol 205.9 mg, Fat 32.9 g, Fiber 4.5 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 573.4 mg, Sugar 2.2 g

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