Creamy Pesto Shrimp Rice Recipes

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

Ingredients

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

CREAMY PESTO-SHRIMP & RICE

Creamy Pesto-Shrimp & Rice image

Provided by My Food and Family

Categories Recipes

Time 15m

Yield 4 servings

Number Of Ingredients 10

Ingredients

1 red pepper, cut into strips, halved
3/4 lb. frozen cooked cleaned medium shrimp, thawed
1 clove garlic, minced
1 Tbsp. fresh lemon juice
4 oz. (1/2 of 8 oz. pkg.) PHILADELPHIA Neufchatel Cheese, softened
1/2 cup CLASSICO Light Creamy Alfredo Pasta Sauce
2 Tbsp. milk
2 Tbsp. CLASSICO Traditional Basil Pesto Sauce and Spread
2 cups hot cooked long-grain white rice
1 Tbsp. chopped fresh Italian parsley

Steps:

Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
Whisk Neufchatel, pasta sauce, milk and pesto until smooth; add to skillet. Cook and stir 2 min or until heated through.
Serve over rice. Sprinkle with parsley.

Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g

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

Ingredients

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

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

One-Pan Lemon Shrimp and Rice with Pesto image

This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks-hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.

Provided by Riley Wofford

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced (1/2 cup)
1 yellow summer squash, cut into 1/2-inch pieces (1 1/4 cups)
Kosher salt and freshly ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup long-grain white rice
12 ounces peeled, deveined large shrimp
1/4 cup pesto
2 tablespoons fresh lemon juice, plus wedges for serving
Fresh basil leaves, for serving

Steps:

Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.

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