Roasted Shrimp Tossed With Parsley Pesto 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 GARLIC PESTO SHRIMP

Creamy Garlic Pesto Shrimp image

Provided by Layla

Time 15m

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 pound jumbo shrimp (peeled and deveined)
salt and pepper
3-4 garlic cloves (minced)
1 cup mushrooms (sliced)
1/2 cup cherry tomatoes (sliced in half)
1/3 cup pesto
1 cup heavy creamy (or half and half )
1/4 cup Grated Parmesan Cheese (optional)
8 oz pasta (cooked to al dente and drained)

Steps:

Heat olive oil in a large skillet. Add the shrimp and cook for 1 minute. Add the garlic, mushrooms, and tomatoes. Stir to combine and cook for 1-2 minutes or until shrimp are almost pink.
Add pesto, heavy creamy and grated parmesan cheese. Simmer for 3-4 minutes or until the sauce has slightly thickened. Add the cooked pasta and stir until the pasta is coated if desired.

SHRIMP WITH ROASTED GARLIC PESTO PASTA

Shrimp with Roasted Garlic Pesto Pasta image

Provided by Sunny Anderson

Categories main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

Ingredients

15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

Steps:

Preheat oven to 375 degrees F.
Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
Note: There will be leftover pesto.

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