Creamy Fire Roasted Tomato Pesto Shrimp Capellini Recipes

CREAMY FIRE-ROASTED TOMATO & PESTO SHRIMP CAPELLINI

Creamy Fire-Roasted Tomato & Pesto Shrimp Capellini image

Looking for a creamy seafood dinner using Muir Glen® tomatoes? Then try this pasta dish that features shrimp and pesto - ready in 25 minutes.

Provided by Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 10

Ingredients

8 oz uncooked angel hair (capellini) pasta
3 tablespoons unsalted butter
1 lb uncooked deveined peeled medium shrimp, thawed if frozen, tail shells removed
1 teaspoon finely chopped garlic
1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes, undrained
3/4 cup whipping cream
1/2 cup refrigerated basil pesto
1/2 teaspoon sea salt
6 tablespoons grated or shredded Parmesan cheese
Fresh basil leaves

Steps:

Cook and drain pasta as directed on box. Return to saucepan; cover to keep warm.
Meanwhile, in 12-inch nonstick skillet, melt butter over medium-high heat. Add shrimp and garlic; cook 3 to 4 minutes, stirring frequently, until shrimp are pink. Remove shrimp from skillet; cover to keep warm.
Place tomatoes, whipping cream, pesto and salt in skillet; mix well. Bring to a boil. Reduce heat to medium-low; simmer, stirring frequently, 8 to 10 minutes until sauce thickens. Remove from heat; stir in shrimp.
Add shrimp mixture to pasta; toss gently to coat. Place on individual plates. Sprinkle each with cheese. Garnish with basil.

Nutrition Facts : Calories 530, Carbohydrate 38 g, Cholesterol 175 mg, Fat 4, Fiber 3 g, Protein 23 g, SaturatedFat 14 g, ServingSize 1 Serving, Sodium 900 mg, Sugar 4 g, TransFat 1 g

CREAMY PESTO SHRIMP

Creamy Pesto Shrimp image

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

Ingredients

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

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

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