PESTO CORN SALAD WITH SHRIMP
Steps:
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.
SHRIMP PESTO PASTA SALAD
Combine pesto shrimp, cherry tomatoes and pasta for a perfect summer pasta dish!
Provided by Madeline
Categories Lunch
Time 30m
Number Of Ingredients 10
Steps:
- Boil bowtie pasta in salted water until al dente. Drain pasta and place in a large mixing bowl. Toss pasta in olive oil.
- While the pasta boils, steam shrimp in a steamer basket over boiling water. Time will depend on the size of the shrimp, but you will know they are cooked through when the shrimp is pink and makes a C shape.
- Slice steamed shrimp into bite size pieces and cut cherry tomatoes into quarters. Add them to the mixing bowl with the cooked pasta and basil ribbons.
- In a small mixing bowl whisk together pesto, white balsamic vinegar, salt, pepper, and crushed red pepper. Pour pesto mixture into the large mixing bowl with the rest of the ingredients.
- Toss to combine fully. Top with extra basil and freshly grated parmesan to serve.
Nutrition Facts : ServingSize 1 cup, Calories 304 calories, Sugar 2.6 g, Sodium 357.5 mg, Fat 10.1 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 36.5 g, Fiber 2.1 g, Protein 16.2 g, Cholesterol 73 mg
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
SHRIMP PESTO SALAD
A delicious, refreshing salad. Easy to make, always a hit! Makes a great luncheon or side dish. To make it even easier pick up some ready-to-eat cooked shrimp.
Provided by Alskann
Categories < 15 Mins
Time 15m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Mix the first six (onion, celery, shrimp, chives, pesto, mayonnaise) ingredients together in a small bowl.
- Peel and halve the avocados. Carefully remove the seed.
- Slice a thin layer off the bottom of each avocado so it will sit flat.
- Using a medium scoop, fill the four avocado halves evenly with shrimp mixture.
- Squeeze lime juice over each salad.
- Top with chopped tomato.
- Serve and enjoy!
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SHRIMP PESTO PASTA SALAD RECIPE WITH CREAMY DRESSING
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4.8/5 (8)Calories 270 per servingCategory Pasta Recipes, Salad Recipes, Seafood
- PreparationCook your tortellini pasta per package instructions, which are usually 8 minutes done. Drain and set aside.
- Cut up vegetables to bite sized pieces. In this case I used carrots, olives, peas, red onions, but feel free to add additional vegetables here as well. Suggestions in the article on good additives. In the recipe we originally used 1/2 cup of peas I will be using a full cup next time I make it, so feel free to add more peas. They were really good in this recipe.
- DressingNow make your dressing in a separate bowl - combine the following creamy pesto dressing ingredients
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