Pesto Shrimp Spirals Recipes

PESTO SHRIMP PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

PESTO SHRIMP SPIRALS

Steps:

• Preheat oven to 425°F.
• Reserve 36 shrimp.
• Combine remaining shrimp, cheese, prosciutto, pesto and lemon juice in a blender and pulse until combined.
• Roll the puff pastry into two 10" x 14" rectangles.
• Spread each sheet evenly with the pesto mixture leaving a 1"border around the edge.
• Start at the short end and roll each rectangle into a tight pinwheel.
• Wrap each pinwheel in plastic wrap and place in the freezer for 10 minutes.
• Remove from freezer and cut the pinwheels into 1/2"slices.
• Place each slice, on a parchment lined baking sheet.
• Place one shrimp on top and in th center of each piece.
• Bake for 15-16 minutes or until golden and crisp.

PESTO CHICKEN SPIRALS

Steps:

• Flatten chicken thighs.
• MAKE PESTO: Microwave oil and garlic together on HIGH 40 seconds; process with basil through pepper in a food processor.
• Spread about 1 tsp pesto down center of each thigh, leaving a ¼-inch border on short ends.
• Starting at a short end, roll each thigh up with pesto inside and secure with a toothpick.
• Arrange rolls ½ inch apart, seam sides down, in a 13 x 9-inch baking dish coated with cooking spray.
• Bake at 375° until a cooking thermometer registers 170° (about 30 minutes), turning rolls after 15 minutes.
• IMPORTANT: Cool, transfer to a covered container and refrigerate overnight.
• Remove toothpicks and cut each roll crosswise into 1/4-inch-thick slices.