SHRIMP PESTO PASTA WITH ASPARAGUS
A quick and easy pasta recipe made with linguine, asparagus, pesto and shrimp. This has so much flavor thanks to the pesto and it's the perfect compliment to shrimp.
Provided by Jaclyn
Categories Main Course
Time 35m
Number Of Ingredients 12
Steps:
- To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
- Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
- Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
- While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
- Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
- Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.
Nutrition Facts : Calories 539 kcal, Carbohydrate 47 g, Protein 28 g, Fat 25 g, SaturatedFat 4 g, Cholesterol 232 mg, Sodium 227 mg, Fiber 4 g, Sugar 3 g, ServingSize 1 serving
PESTO SHRIMP ASPARAGUS PASTA
This Pesto Shrimp Asparagus Pasta can be on your dinner table in 30 minutes tops with your own fresh pesto made from scratch! Packed with tons of flavor and super quick to put together, this pasta will become your new favorite week night dinner.
Provided by Joanna Cismaru
Categories Dinner Lunch Main Course
Time 30m
Number Of Ingredients 14
Steps:
- Start by toasting the pine nuts first in a small pan over medium heat. This should only take a couple minutes, you just want them lightly toasted, make sure you watch them as they could burn quickly. This step is optional but I really recommend it as it will give the pesto a really nutty and creamy flavor.
- In a food processor add all the pesto ingredients and pulse a few times, don't over process as you don't want a smooth consistency. Taste for salt and pepper and add more if needed.
- Cook the pasta according to the package instructions.
- Meanwhile, take about 1 or 2 tbsp of the pesto and toss it with the shrimp until all the shrimp are coated. Season the shrimp with a bit of salt and pepper.
- In a large skillet heat 1 tbsp of the olive oil. Add the shrimp to the skillet and cook on both sides until the shrimp turns pink and a bit crisp, should not take more than 2 minutes per side.
- Remove the shrimp from the skillet and transfer to a plate. Add the remaining tbsp of olive oil to the skillet then add the asparagus. Cook the asparagus for about 2 minutes just until is gets a bit tender.
- Add the heavy cream to the skillet and bring to a boil. Stir in the remaining pesto.
- Turn off the heat and toss in the pasta, tomatoes, and Parmesan cheese.
- Serve warm and sprinkle with additional Parmesan cheese if desired.
Nutrition Facts : Calories 639 kcal, Carbohydrate 43 g, Protein 27 g, Fat 41 g, SaturatedFat 14 g, Cholesterol 206 mg, Sodium 761 mg, Fiber 4 g, Sugar 4 g, ServingSize 1 serving
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.
SHRIMP ASPARAGUS AND PESTO
Steps:
- Cook pasta according to package directions keep warm until ready to use. Heat a skillet with a little bit of olive oil, add your garlic and shrimp and saute until shrimp turn pink and are cooked through. remove the shrimp and set aside. add your asparagus to the pan and saute until tender. Add your toasted pine nuts, shrimp and pasta back to the pan, add your pesto and stir it into the pasta heat through for about 2 min until everything is well combined.
PESTO SHRIMP PASTA
A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 9
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.
Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.
PASTA WITH LEMON-PESTO, SHRIMPS AND ASPARAGUS
Looking for a new way to spice up your pasta. This is an amazing recipe, that is quick and easy to make. It is a recipe that any of your guests will love, and they'll definitely be asking for the recipe. I use prawns in place of shrimps. Enjoy Recipe from Chatelaine magazine
Provided by Purdy Good Cook
Categories Vegetable
Time 30m
Yield 4 4, 4 serving(s)
Number Of Ingredients 7
Steps:
- Cook pasta according to directions.
- Meanwhile, defrost shrimps and peel.
- Once defrosted, pat dry with paper towels.
- Snap and discard tough ends of asparagus, then slice asparagus in half diagonally. Add to boiling pasta water for last 2 minutes of cooking. Drain pasta and asparagus, then place in a large bowl.
- While pasta is cooking, finely grate 1 Tbsp peel from lemons and squeeze out about 1/2 Cup lemon juice. Melt butter in large frying pan over med-high heat. Add garlic and shrimps. Stir often until shrimps turn bright pink, about 3-4 minute, remove from heat. Stir in pesto, lemon juice, and peel, then turn over pasta until evenly mixed.
- Serve in pasta bowl and enjoy.
Nutrition Facts : Calories 606.6, Fat 8.8, SaturatedFat 4.2, Cholesterol 122.4, Sodium 552.9, Carbohydrate 101.3, Fiber 6.7, Sugar 5.3, Protein 30.6
GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO
From Cooking Light, July, 2007 from the Superfast section. This recipe uses a package of already prepared gnocchi but uncooked shrimp and you make the pesto. If you followed but used prepared shrimp and bottled pesto-that would be SUPER FAST! I haven't tried it yet but like the way this sounds. Serving size is 2 cups.
Provided by Oolala
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
- Remove with a slotted spoon; place in a large bowl.
- Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
- Drain and add the shrimp and asparagus to the gnocchi.
- Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
- Drizzle oil through food chute with processor on; process until well blended.
- Add salt and basil mixture to shrimp mixture; toss to coat.
- Serve immediately.
Nutrition Facts : Calories 233, Fat 10.5, SaturatedFat 1.7, Cholesterol 175, Sodium 378.6, Carbohydrate 8, Fiber 3.3, Sugar 1.8, Protein 28
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GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO RECIPE
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- Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi.
- Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.
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