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 & ROASTED PEPPER PENNE WITH PESTO CREAM
This is an easy dish but elegant enough to serve to guests. A nice loaf of French bread and green salad would round out the meal.
Provided by Claudia Dawn
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in a large sauté pan, cook shrimp in olive oil until they just turn pink.
- Add julienned peppers, garlic, pesto and heavy cream.
- Bring to a boil and cook until the mixture is reduced by half.
- Transfer to very large shallow bowl.
- Add cooked, drained pasta and salt and pepper to taste and combine well.
- Sprinkle Parmesan cheese and serve.
Nutrition Facts : Calories 552.7, Fat 16.4, SaturatedFat 7.4, Cholesterol 206.3, Sodium 268.8, Carbohydrate 69.1, Fiber 8.9, Sugar 0.2, Protein 33.4
PENNE WITH PESTO
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Meanwhile, pluck the basil leaves from the stems (you should have about 2 cups leaves). Wash the leaves in a large bowl of cold water and dry in a salad spinner or pat dry with paper towels. Smash and peel the garlic.
- Put the basil, garlic, and pine nuts in a food processor and pulse until coarsely chopped. With the processor running, gradually add the olive oil and process until the pesto is smooth. Transfer the pesto to a large bowl and stir in the cheese. Season with the salt and some pepper.
- Bring a large pot of cold water to a boil over high heat and salt it generously. Add the penne and boil, stirring occasionally, until al dente, about 8 to 10 minutes. Drain in a colander and save about 1/4 cup pasta cooking water. Add the pasta to the bowl. Use tongs and toss with enough of the cooking water so the pesto coats the pasta evenly. Season with salt and pepper. Serve warm.
- Upgrades: a. Make the pesto creamy by adding 1/4 cup ricotta cheese when processing the basil, garlic, and pine nuts. This is great with tortellini or ravioli. b. Top dressed pesto pasta with 1/2 pound diced large or halved small fresh mozzarella balls (bocconcini), 3 medium tomatoes cut in large chunks, and 1/2 cup pitted black olives, (we like kalamata for this), roughly chopped. c. Add cooked 1 to 2 cups chicken or shrimp.
- Twists on Pesto: In place of basil, try the following combination: 1 cup parsley, 1 cup fresh spinach leaves, 2 tablespoons fresh rosemary leaves, 2 tablespoons fresh thyme leaves. Substitute walnuts for the pine nuts
PENNE WITH SHRIMP AND SCALLION PESTO
Lemony shrimp tops pasta tossed with a homemade pesto that's perked up with scallion.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.
- Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.
- Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
PENNE WITH SHRIMP AND HERBED CREAM SAUCE
Provided by Giada De Laurentiis
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 14
Steps:
- Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain the pasta and set aside.
- In a large skillet, heat the oil over medium-high heat. Add the shrimp, garlic, 1/2 teaspoon of salt, and 1/2 teaspoon of pepper. Cook, stirring frequently until the shrimp turn pink and is cooked through, about 3 minutes. Using a slotted spoon, remove the shrimp and set aside.
- Add the tomatoes, 1/4 cup basil, 1/4 cup parsley, and the red pepper flakes. Cook for 2 minutes, stirring constantly. Add the wine, clam juice, and heavy cream. Bring the mixture to a boil. Reduce the heat to medium-low and simmer for 7 to 8 minutes until the sauce thickens. Add 1/4 cup of the Parmesan, the cooked shrimp, the cooked pasta, and the remaining herbs. Toss together until all ingredients are coated. Season, to taste, with salt and pepper.
- Transfer the pasta to a large serving bowl. Sprinkle with the remaining cheese and serve immediately.
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
- In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
- Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
- Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
SHRIMP WITH PESTO CREAM
Make and share this Shrimp With Pesto Cream recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large skillet over medium heat.
- Saute onion until tender and translucent.
- Stir in garlic and butter; saute until soft, about 1 minute.
- Dissolve flour in half-and-half, then stir into butter/garlic mixture.
- Season with salt and pepper; simmer 4 minutes, stirring constantly.
- Add cheese; stir until melted.
- Stir in pesto. Add shrimp, mushrooms and tomatoes.
- Cook 4 minutes or until heated through.
- Toss with pasta and coat evenly.
Nutrition Facts : Calories 1363.7, Fat 70.4, SaturatedFat 39.5, Cholesterol 415.2, Sodium 1502.9, Carbohydrate 111.8, Fiber 11.9, Sugar 5.2, Protein 73.2
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CREAMY PESTO-AND-SHRIMP PENNE WITH PEAS
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- Prepare pasta according to package directions in a pot of salted boiling water, adding shrimp and peas to water during final 2 minutes of cook time. Drain pasta mixture, reserving 1/2 cup cooking water in a small heatproof bowl. Return pasta mixture to pot.
- Add pesto, salt, and pepper to pasta mixture; stir to combine. Stir in reserved cooking water as needed, 1/4 cup at a time, until desired consistency is reached. Transfer pasta mixture to a serving bowl; sprinkle with Parmesan. Serve immediately.
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- In a large skillet over medium heat, melt the butter. Add the minced garlic and 1/3 cup (80ml) half-and-half. Stir to combine, then bring the half-and-half to a simmer. Once simmering, add the shrimp. Cook for 1 minute, then add the halved cherry tomatoes. Stir and cook until shrimp is nearly cooked through, just about pink on both sides. Stir in the remaining half-and-half, the lemon juice, and parmesan cheese. Cook for 1 minute. (Shrimp should be fully cooked by this point. If not, keep cooking until it’s pink.)
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