QUICK GARLIC PESTO ALFREDO WITH SHRIMP OR CHICKEN
this is a recipe I came up with years ago. I My family loves it. I love it because it is really delicious and quick. It takes about 20 minutes to make from Start to finish. Your family will think you fussed. Enjoy over your favorite pasta. Great over Linguini, Fettucini, and Penne pasta. Serve with a salad and bread,and you have...
Provided by Nor Mac
Categories Seafood
Time 20m
Number Of Ingredients 13
Steps:
- 1. Boil water for pasta. While that is getting ready. In a large non stick fry pan. Melt one tablespoon of butter. Add 1 clove of chopped Garlic and saute for a minute.
- 2. (Note: if using chicken. Cook chicken until no pink shows. Add Garlic last. Follow same steps for shrimp. Remove from pan and set aside) Add thawed shrimp, or chicken to butter. Saute for a minute to heat. Remove Shrimp , or chicken with Butter and Garlic to a plattter. In to same pan add 2 more tablespoons of butter,and remaining chopped Garlic. Cook for 1 minute. Add in the cream, and corn starch. Cook to boiling stirring constantly.
- 3. While that is cooking boil pasta with 1 teaspoon of salt. in the boiling water. To the cream in pan. add the of pesto,and cracked black pepper. Cook to boiling. Reduce heat to medium. add the parmigiano-reggiano. Stir until it thickens a bit. Add the shrimp with Garlic and butter to Alfredo sauce. Stir to combine. Remove from heat.
- 4. Serve over the cooked drained pasta. Add steamed Broccoli or Carrots if desired.
QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE
I love this shrimp fettucine recipe because it's quick, easy, and delicious.
Provided by lexidoodlebug
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g
CREAMY PESTO SHRIMP
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
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
CREAMY PESTO SHRIMP
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
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.
CREAMY PESTO SHRIMP LINGUINE
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
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 CHICKEN AND SHRIMP ALFREDO
You'll love my twist on this creamy Alfredo. It's a little heavy on the hips, but worth every bite. A perfect match with a nice green salad, and you must have garlic bread to sop up this creamy sauce.
Provided by Tree Lee
Categories Main Dish Recipes Pasta Chicken
Time 55m
Yield 12
Number Of Ingredients 15
Steps:
- Bring a large pot of lightly salted water to a boil; add 2 tablespoons olive oil. Add trottole and cook at a boil until tender yet firm to the bite, about 8 minutes; drain.
- Heat remaining olive oil in a large skillet and add garlic, basil, red pepper flakes, and black pepper. Add chicken; cook and stir until browned, about 10 minutes.
- Melt butter over medium heat in the large pot used to make the pasta. Add cream cheese and stir until creamy, about 1 minute. Add 2 cups milk and heavy cream, stirring until warm, about 5 minutes. Add Parmigiano-Reggiano cheese and continue stirring. Add more milk to thin sauce, if needed. Add pesto and sun-dried tomatoes.
- Stir cooked chicken and pasta into the sauce. Add shrimp; cook and stir until shrimp turns orange, 6 to 8 minutes more.
Nutrition Facts : Calories 681.4 calories, Carbohydrate 33.8 g, Cholesterol 189.1 mg, Fat 44.5 g, Fiber 1.6 g, Protein 36 g, SaturatedFat 23.9 g, Sodium 554.8 mg, Sugar 3.2 g
CREAMY PESTO SHRIMP ALFREDO RECIPE
Provided by dhoffmanlatter
Number Of Ingredients 9
Steps:
- Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant. Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan. Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese. Serve immediately over pasta, rice, steamed veg, zucchini noodles or cauliflower rice.
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CREAMY PESTO SHRIMP ALFREDO - CAFE DELITES
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- Heat butter in a large skillet over medium-high heat. Add the shrimp and tomatoes, and season with salt and pepper to taste. Cook for 2 minutes, then add the garlic and cook for a further minute until shrimp starts to change colour and garlic is fragrant.
- Reduce heat to low-medium heat. Add pesto, half & half (or heavy cream) and half of the parmesan cheese. Mix and scrape any bits off of the bottom of the pan.
- Gently simmer for a further minute or two until shrimp is cooked, the sauce thickens slightly and the cheese has melted through. Sprinkle with parsley or basil and remaining parmesan cheese.
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