Time 25m Yield 4 Number Of Ingredients 7 Steps:
If frozen, thaw the shrimp. Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta. Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside. Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn’t pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it’s best to eat leftovers cold or room temp.)
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.
Time 20m Number Of Ingredients 9 Steps:
Bring a large pot of salted water to a boil and cook the pasta according to package directions. While the pasta is cooking, prepare the shrimp. Heat the olive oil in a large pan over high heat. Add the shrimp and sprinkle with Italian seasoning, salt and pepper. Cook for 2-4 minutes or until shrimp are just pink and opaque. Turn off the heat. Drain the pasta and add it to the pan with the shrimp. Stir in the pesto. Add the cherry tomatoes and parmesan cheese to the pan. Garnish with chopped parsley if desired.
Time 25m Number Of Ingredients 16 Steps:
Bring a large pot of water to a roaring boil and cook pasta according to package directions. While waiting on the water to boil and the pasta to finish cooking, make the pesto and shrimp as follows.
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.
Time 25m Yield 4 Number Of Ingredients 12 Steps:
In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate. Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes. Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.
Time 30m Yield 6 serving(s) Number Of Ingredients 13 Steps:
Cook linguini or spaghetti according to package directions, drain and set aside. Meanwhile, Melt butter in 10" skillet until sizzling. Add onion, shrimp, bell pepper,garlic, salt and pepper. Cook over medium heat, stirring occasionally, until shrimp turn pink (6 to 7 min.). Stir cream and flour together in small bowl until smooth. Stir into shrimp mixture. Continue cooking until mixture comes to a boil (about 1 minute). Stir in tomatoes and basil. Place hot cooked pasta in large pasta bowl or onto serving platter and top with shrimp mixture. Sprinkle with parmesan cheese.
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.
More about “pesto shrimp pasta toss recipes”
Time 30m Yield 6 servings. Number Of Ingredients 11 Steps:
Cook linguine according to package directions, adding shrimp during the last minute. Meanwhile, in a greased 15x10x1-in. baking pan, combine the asparagus, squash and carrots. Drizzle with butter; sprinkle with lemon-pepper and salt. , Bake, uncovered, at 450° for 15-20 minutes or until vegetables are tender, stirring once., Drain linguine and shrimp; transfer to a serving bowl. Add the vegetable mixture and pesto; toss gently. Sprinkle with cheese and walnuts if desired.
