SHRIMP AND POTATO SALAD WITH ARUGULA PESTO
Shrimp and raw and cooked vegetables are brought together into a colorful dinner salad with the bright flavors of a lemony arugula pesto in this delicious dish.
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Put the potatoes in a large saucepan, cover with cold water and season with salt. Bring to a boil, then reduce the heat to a gentle boil and cook until fork-tender, 8 to 10 minutes. Remove the potatoes with a slotted spoon to a large bowl, leaving the water in the pot.
- Fill a separate large bowl with ice water. Return the pot of water to a boil, add the green beans and cook until crisp-tender, 5 to 7 minutes. Drain and transfer to the ice water. Drain the beans again and add to the potatoes. Add the cherry tomatoes.
- Combine 2 cups arugula, 1/4 cup olive oil, the pine nuts, Parmesan, half of the garlic, half of the lemon juice, 1/4 teaspoon salt and a few grinds of pepper in a food processor. Process until smooth. Pour the pesto over the vegetables and toss to coat.
- Heat 1 tablespoon olive oil in a large skillet over medium-high heat; add the red pepper flakes and remaining garlic and cook 30 seconds. Add the shrimp, sprinkle with the lemon zest and season with salt and pepper. Cook, turning once, until pink, 3 to 4 minutes. Remove from the heat.
- Toss the remaining arugula, 1 tablespoon olive oil and the lemon juice in a bowl; season with salt and pepper. Divide the arugula among shallow bowls and top with the vegetables and shrimp.
Nutrition Facts : Calories 420, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 137 milligrams, Sodium 526 milligrams, Carbohydrate 28 grams, Fiber 5 grams, Protein 23 grams, Sugar 6 grams
SKILLET POTATOES WITH PESTO AND SHRIMP
This is a very easy and tasty recipe! One pan, a few ingredients, 30 minutes, and you're done! Its very hearty also. The flavors go together nicely. I think of it as an Italian version of fish and chips!
Provided by Lillian Russo
Categories Seafood
Time 50m
Number Of Ingredients 5
Steps:
- 1. Heat oil in a large skillet on med/high heat
- 2. Sprinkle potatoes with salt and pepper.
- 3. Add potatoes to skillet and cook til tender, stirring frequently.
- 4. Add shrimp and cook til shrimp is opaque. Then add pesto and toss to coat.
- 5. Cook for about 1 minute to heat pesto.
- 6. Taste and add more salt and pepper if needed.
- 7. Serve warm.
PESTO SHRIMP RECIPE
Easy sauteed shrimp recipe with homemade pesto and cherry tomatoes
Provided by Rena
Categories Main Course
Time 20m
Number Of Ingredients 6
Steps:
- Heat half of the oil in a large skillet over medium-high heat.
- Add the tomatoes and cook for 3-4 minutes, shaking the pan occasionally, until busted. Set aside.
- To the same pan add the remaining oil. Sauté the shrimp until almost opaque, around 3-4 minutes.
- Season with a pinch of salt and pepper, then stir in the pesto sauce and busted cherry tomatoes. While the pan is still on the heat, cook for 1-2 minutes more, or until the shrimp is pink and curled.
- Serve immediately and enjoy!
Nutrition Facts : Calories 224 kcal, Carbohydrate 7 g, Protein 17 g, Fat 14 g, SaturatedFat 2 g, TransFat 1 g, Cholesterol 144 mg, Sodium 1381 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 6 g, ServingSize 1 serving
POTATOES SAUTEED WITH SHRIMP
Make and share this Potatoes Sauteed With Shrimp recipe from Food.com.
Provided by MizzNezz
Categories One Dish Meal
Time 33m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Fry potatoes in 3 T olive oil until browned and tender.
- Remove and keep warm.
- Add remaining oil to skillet, add shrimp.
- Cook for 2 minutes; add remaining ingredients and saute for 3 minutes.
- Return potatoes and mix well.
Nutrition Facts : Calories 446.6, Fat 15.2, SaturatedFat 2.1, Cholesterol 142.9, Sodium 1285.7, Carbohydrate 57.1, Fiber 6, Sugar 4.7, Protein 22.2
GNOCCHI WITH PESTO AND SHRIMP
This combination of flavors is surprisingly delicious. Use homemade gnocchi and/or pesto for even better flavor!
Provided by Erica Monjeau
Categories Main Dish Recipes Pasta Shrimp
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Meanwhile, heat 1 tablespoon olive oil over medium-high heat. Saute asparagus and garlic in the hot oil until asparagus is tender, about 5 minutes. Transfer cooked gnocchi to a bowl using a slotted spoon; set aside.
- Heat remaining olive oil in a large skillet over medium-high heat. Saute shrimp, 2 tablespoons pesto, and 1 tablespoon lemon juice in the hot oil until shrimp are fully cooked and opaque, about 5 minutes. Add cooked gnocchi, asparagus, remaining pesto, and remaining lemon juice; stir to combine. Serve.
Nutrition Facts : Calories 522 calories, Carbohydrate 27.6 g, Cholesterol 205.9 mg, Fat 32.9 g, Fiber 4.5 g, Protein 30.7 g, SaturatedFat 10.7 g, Sodium 573.4 mg, Sugar 2.2 g
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SHRIMP POTATO SKILLET - WORDS OF DELICIOUSNESS
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Reviews 6Servings 4Cuisine AmericanCategory Main Course
- Add about 2 tablespoons of olive oil to a skillet and heat over medium heat. Add the potatoes, peppers and onions. Cook for about 5 minutes until the are tender and potatoes are slightly brown. Add the garlic and cook until tender.
- Remove the vegetables from the pan. Add the other tablespoon of olive oil or more if needed. Add the shrimp and cook until they turn pink. Time will vary on the size of the shrimp.
- Add the vegetables back into the skillet. Stir until all is mix well and vegetables are heated back up.
- Season with salt and pepper to taste. Sprinkle the red pepper flakes over the mixture and stir in.
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