Shrimp With Pesto Cream Sauce Recipe 455 Recipes

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE

Steps:

• Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
• While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
• Published by William Morrow, 1993.

PESTO PASTA WITH SHRIMP

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 WITH PESTO CREAM SAUCE RECIPE - (4.5/5)

Steps:

• 1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, drain 2. In a large skillet, mlet butter over medium heat. Add garlic and cooik until fragrant, about 1 minute. Add cream, slat and pepper. Cook 6 -8 minutes, stirring constantly 3. Add parmesan cheese into cream sauce, stirring until thoroughly mixed. Add pesto and blend into cream sauce. Cook suace for 3-5 minutes, until thickened 4.Stir in shrimp and cook until the shrimp turn pink, about 5 minutes. 5.Toss pasta into cream sauce and serve with bread and salad

QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE

Steps:

• Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
• Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
• Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.

SHRIMP WITH PESTO CREAM

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.

CREAMY PESTO SHRIMP

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.

SHRIMP IN CREAM SAUCE

Steps:

• In a small saucepan, melt butter; stir in flour until smooth. Gradually add broth and garlic. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat. Stir in the cream, parsley, paprika, salt and pepper., Butterfly shrimp, by cutting lengthwise almost in half, but leaving shrimp attached at opposite side. Spread to butterfly. Place cut side down in a greased 13-in. x 9-in. baking dish. Pour cream sauce over shrimp. Bake, uncovered, at 400° for 15-18 minutes or until shrimp turn pink. Serve with noodles or rice.

CREAMY PESTO SHRIMP LINGUINE

Steps:

• Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE

Steps:

• In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
• Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

SCALLOPS WITH PESTO CREAM SAUCE

Steps:

• Season scallops with salt and pepper, then dredge in flour.
• Melt butter in a skillet over medium heat and add scallops. Cook for 1 to 2 minutes per side. Add pesto and capers; mix well. Stir in heavy cream and bring to a boil. Remove from heat and serve.

SHRIMP AND PESTO CREAM SAUCE

Steps:

• Start your water for Pasta.
• Squeeze lemon onto Shrimp and let sit 2-3 minutes.
• Heat Oil in medium sized frying pan and toss garlic lightly.
• Add a spoon of pesto. Stir.
• Add shrimp all at once.
• Mix into garlic and cook 3 minutes on medium heat covered. It will get watery.
• Toss in pine nuts. (optional).
• Add remaining pesto and heavy cream.
• Mix well.
• Cover and simmer 5 more minutes.
• Sauce will thicken slightly.
• Cook pasta. Drain well and return to pot or large bowl. Drizzle sauce on top and toss lightly.
• Serve.