Linguini With Shrimp And Tomato Hazelnut Pesto Recipes

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LINGUINE WITH SHRIMP PESTO



Linguine with Shrimp Pesto image

Make and share this Linguine with Shrimp Pesto recipe from Food.com.

Provided by Marie

Categories     < 60 Mins

Time 35m

Yield 6 serving(s)

Number Of Ingredients 7

1 lb linguine
6 tablespoons butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1/2 cup grated parmesan cheese
1/3 cup pesto sauce
1 lb 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.

LINGUINI WITH SHRIMP AND TOMATO HAZELNUT PESTO



Linguini with Shrimp and Tomato Hazelnut Pesto image

Make and share this Linguini with Shrimp and Tomato Hazelnut Pesto recipe from Food.com.

Provided by canarygirl

Categories     High Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 11

1 lb shrimp, peeled and deveined
1 cup sliced mushrooms, lightly sauteid in 1 teaspoon olive oil with salt
1 lb linguine
1 (4 ounce) container sun-dried tomatoes, drained
1 bunch parsley (about 2 cups)
1/4 cup basil leaves
1/4 cup hazelnuts, lightly toasted
1/4 cup parmesan cheese
4 cloves garlic
salt and pepper (to taste)
3 tablespoons olive oil

Steps:

  • Make pesto: Place, sundried tomatoes, parsley, basil, hazelnuts, parmesan cheese, garlic, salt and pepper in a food processor and process until smooth.
  • Add olive oil and continue processing for about 15 seconds, or until combined; set aside.
  • Cook linguini according to package directions.
  • Meanwhile, heat salted water in a medium-large sauce pan to boiling.
  • Add shrimp and boil 2 minutes, or until they become opaque.
  • Toss linguini, shrimp, mushrooms and pesto together in a large bowl, and stir to combine.
  • Serve with freshly grated parmesan cheese, chopped parsley and crusty french bread.
  • Don't forget the wine!

LINGUINE WITH SHRIMP AND TOMATOES



Linguine with Shrimp and Tomatoes image

Provided by Food Network Kitchen

Categories     main-dish

Time 25m

Yield 4 servings

Number Of Ingredients 8

Kosher salt
12 ounces linguine
1 1/2 pounds ripe tomatoes
5 tablespoons extra-virgin olive oil, plus more for drizzling
2 to 3 cloves garlic, minced
1/4 cup loosely packed fresh oregano, finely chopped
Freshly ground pepper
1 pound peeled and deveined medium shrimp

Steps:

  • Bring a large pot of salted water to a boil. Add the pasta and cook as the label directs for al dente; drain and return to the pot.
  • Meanwhile, core, halve and seed the tomatoes. Blend the tomatoes, 1/4 cup olive oil, the garlic, oregano, 3/4 teaspoon salt and a few grinds of pepper in a food processor to make a chunky sauce. Add to the pasta and toss to combine.
  • Heat a large skillet over medium-high heat. Season the shrimp with salt and pepper. Add the remaining 1 tablespoon olive oil to the skillet, then add the shrimp in a single layer; cook, turning once, until just cooked through, 2 to 3 minutes. Add the shrimp to the pasta, tossing to combine.
  • Divide the pasta and shrimp among bowls. Drizzle with olive oil.

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

LINGUINE PASTA WITH SHRIMP AND TOMATOES



Linguine Pasta with Shrimp and Tomatoes image

When your homegrown tomatoes are ripe, this is a perfect recipe to use lots of them and have a mouthwatering meal. Canned tomatoes can also be used.

Provided by Cindy in Pensacola

Categories     Main Dish Recipes     Pasta     Shrimp

Time 55m

Yield 6

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, minced
4 cups diced tomatoes
1 cup dry white wine
2 tablespoons butter
salt and black pepper to taste
1 (16 ounce) package linguine pasta
1 pound peeled and deveined medium shrimp
1 teaspoon Cajun seasoning
2 tablespoons olive oil

Steps:

  • Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Stir in the garlic; cook 2 minutes. Add the tomatoes, and wine. Bring to a simmer and cook 30 minutes, stirring frequently. Once the tomatoes have simmered into a sauce, stir in the butter and season with salt and pepper.
  • Fill a large pot with lightly-salted water; bring to a rolling boil; stir in the linguine and return to a boil. Cook the pasta uncovered, stirring occasionally, until the pasta has cooked through but is still firm to the bite, about 11 minutes. Drain well in a colander set in the sink.
  • Season the shrimp with the Cajun seasoning, salt, and pepper. Heat the remaining 2 tablespoons of olive oil in a large skillet over medium-high heat. Stir in the shrimp and cook until pink on the outside and no longer translucent in the center, about 5 minutes. Stir the shrimp into the pasta sauce, then stir the sauce into the linguine to serve.

Nutrition Facts : Calories 520.3 calories, Carbohydrate 61.5 g, Cholesterol 125.2 mg, Fat 16.1 g, Fiber 4 g, Protein 26.6 g, SaturatedFat 4.3 g, Sodium 230.6 mg, Sugar 6.1 g

SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE



Shrimp with Linguine in a Pesto Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 35m

Yield 6 servings

Number Of Ingredients 22

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

SHRIMP LINGUINE WITH PESTO CREAM SAUCE



Shrimp Linguine With Pesto Cream Sauce image

For when your heart desires decadence, but your waistline won't allow the indulgence. A slimmed-down, healthier version of a high-fat favourite. Nice for a romantic dinner when both parties are trying to be good!

Provided by RBM9320

Categories     Spaghetti

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 9

1 lb shrimp (precooked, peeled shrimp, remove tails)
1 (12 ounce) can evaporated skim milk
1/4 cup pesto sauce
2 garlic cloves, minced
1 cup white wine
1/2 red onion, chopped
2 zucchini, diced
1/3 cup sun-dried tomato, chopped
3/4 lb whole wheat linguine, uncooked

Steps:

  • Put large pot (6 qt) of water on the stove (turned to med.).
  • Spray a non-stick 12" skillet with cooking spray, sauté onion and garlic for about 5 minutes.
  • Add zucchini, sauté another 5 minutes.
  • Add pasta to boiling water, cook according to package directions (about 9-11 minutes).
  • Add white wine to skillet, bring to a boil, reduce by half.
  • Add pesto to skillet, stir to mix.
  • Add evaporated milk and sundried tomatoes to skillet, bring to a simmer (try not to boil it).
  • Add pre-cooked shrimp to skillet, allow to heat through (about 3-4 minutes).
  • Serve sauce over linguine.

Nutrition Facts : Calories 581.6, Fat 3.8, SaturatedFat 0.7, Cholesterol 242.4, Sodium 1283, Carbohydrate 84.1, Fiber 1.8, Sugar 15, Protein 46.8

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