PESTO SHRIMP PASTA
This is a great dish for company!
Provided by averynmartin
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g
ONE-POT LEMON GARLIC SHRIMP PASTA RECIPE BY TASTY
This easy 30-minute pasta recipe transforms ingredients that you already have in your kitchen into a posh, seafood dish you'll want to serve at your next dinner party. And since the whole dish is made in a single pot, clean-up is easy. Don't be surprised if this becomes your favorite quick go-to.
Provided by Robert Broadfoot
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 13
Steps:
- In a large pot, boil water and add pasta. Cook (stirring frequently) until al dente.
- Drain and set pasta aside.
- In the same pan, heat olive oil and 2 tablespoons of butter. Add garlic and crushed red pepper, cook until fragrant.
- Toss in shrimp, salt and pepper to taste, and stir until shrimp start to turn pink, but are not fully cooked.
- Add oregano and spinach, cook until wilted.
- Return cooked pasta to the pot, add remaining butter, parmesan, and parsley. Stir until well mixed and the butter is melted.
- When the shrimp are cooked, add lemon juice, mix once more, then serve while hot.
- Enjoy!
Nutrition Facts : Calories 648 calories, Carbohydrate 48 grams, Fat 34 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE
This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).
Provided by CorriePDX
Categories Penne
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
- Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.
ONE-POT SHRIMP PESTO PASTA
Dinner comes together in a snap by cooking succulent shrimp and pasta all in the same pan. Tossed with a fresh spinach and basil pesto sauce and garnished with sweet baby tomatoes for a bright and colorful dish.
Provided by Jessica Gavin
Categories Pasta Pescatarian Weeknight Dinners Kid-Friendly Easy Full Meal Beginner Egg-Free Soy-Free Food Processor Fish-Free Peanut-Free Sugar-Free Stove
Time 1h
Yield 4
Number Of Ingredients 14
Steps:
- In a food processor, add Fresh Baby Spinach (4 cup), Fresh Basil Leaf (2 cup), Garlic (3 clove), Walnut (1/2 cup), Parmesan Cheese (1/2 cup), and Kosher Salt (1/2 teaspoon). Process pesto by pulsing 5 to 7 times to help break down the leaves and garlic.
- Turn the food processor to low speed. As it's running, slowly drizzle in Extra-Virgin Olive Oil (1/2 cup) until smooth with some smaller pieces remaining, about 10 seconds from start to finish. Season to taste with salt. Transfer pesto to a small bowl and set aside.
- In a medium bowl, combine Shrimp (1 pound), Kosher Salt (1/2 teaspoon), and Ground Black Pepper (1/4 teaspoon).
- Heat a large high sided skillet or dutch oven over medium heat. Add Extra-Virgin Olive Oil (1 tablespoon). Once hot, add the shrimp in a single layer. Cook shrimp until it is opaque and pink in color, about 1 to 2 minutes per side. Transfer shrimp to a clean plate.
- Add Penne Pasta (8 ounce) and Vegetable Stock (4 cup) to the pot. Bring the liquid to a boil over high heat. Cook and frequently stir until the pasta is tender, and only a small amount of the liquid remains to make a light sauce, about 15 to 17 minutes. Turn off the heat.
- Add ½ cup of the pesto sauce and gently stir to combine with the pasta. Add more to taste, or save to use for another dish. Add shrimp back to the pan, toss to combine.
- Add the Cherry Tomato (1 cup) evenly over the pasta, and garnish with additional basil leaves, chopped walnuts, and parmesan cheese if desired. Portion out the shrimp pesto pasta into bowls and serve immediately.
Nutrition Facts : Calories 190 calories, Protein 9.6 g, Fat 11.2 g, Carbohydrate 13.4 g, Fiber 1.1 g, Sugar 1.6 g, Sodium 407.3 mg, SaturatedFat 1.8 g, TransFat 0.0 g, Cholesterol 47.6 mg, UnsaturatedFat 8.8 g
ONE POT PESTO PASTA (WITH OVEN BAKED SHRIMP)
Steps:
- Preheat oven to 400 degrees F.
- In a large bowl add thawed shrimp. Add olive oil, salt, pepper, paprika, chili powder, and garlic. Toss until all the shrimp is coated.
- In a large sheet pan add shrimp in a single layer. Bake for 10-13 minutes or until cooked through (pink and opaque). Set aside.
- Pour the pasta shells (or pasta of your choice) into a deep (4.5 qt) pot.
- Add the cherry tomatoes, salt, pepper, oregano and thyme. Pour the broth over these ingredients and bring the liquid up to a boil over medium high heat.
- Cook the pasta for 9-11 minutes, or until the texture of the shells reaches al dente.
- Next, turn off the heat and add a heaping spoonful of pesto, heavy cream and spinach. Mix everything together while the pot is still hot - this will allow the spinach to naturally wilt without getting too soggy.
- Serve immediately in your favorite pasta bowl. Top with shrimp.
ZESTY ONE-POT SHRIMP PASTA RECIPE BY TASTY
Here's what you need: kosher salt, linguine, unsalted butter, large shrimp, Tasty Zesty Spice Blend, fresh baby spinach, grated parmesan cheese, fresh lemon juice
Provided by Gwenaelle Le Cochennec
Categories Dinner
Time 30m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook, stirring frequently, until al dente, about 9 minutes. Drain the pasta and set aside.
- In the same pot, heat 2 tablespoons of butter over medium heat. When the butter has melted, add the shrimp and season with the Zesty seasoning. Cook until the shrimp start to turn pink, but are not fully cooked, about 3 minutes. Add the spinach and cook until wilted, about 3 minutes.
- Add the linguine to the pot, along with the remaining 6 tablespoons of butter and Parmesan. Toss until the butter melts and the pasta is well-coated. Add the lemon juice and toss once more to incorporate.
- Serve the pasta hot.
- Enjoy!
Nutrition Facts : Calories 585 calories, Carbohydrate 47 grams, Fat 28 grams, Fiber 4 grams, Protein 36 grams, Sugar 2 grams
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