Pesto Risoni With Mango Curry Shrimps Recipes

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PESTO RISONI WITH MANGO-CURRY SHRIMPS



Pesto Risoni With Mango-Curry Shrimps image

If you want a scrumptious meal that's ready in 10 minutes which is not only mouth-wateringly delicious, but that's also nutrient rich and balanced, then this pesto risoni with mango-curry shrimps is the recipe for you!

Provided by hello

Categories     Free Of...

Time 10m

Yield 2 serving(s)

Number Of Ingredients 13

150 g shrimp or 150 g prawns, peeled, deveined
15 ml olive oil
1/2 teaspoon curry powder
50 g mangoes, ripe, cut into small cubes
15 ml lemon juice
1 pinch salt
100 g risoni, uncooked
20 g cilantro or 20 g coriander
4 g garlic, peeled, crushed
1/2 teaspoon pepper
100 ml olive oil
15 ml lemon juice
1/2 teaspoon salt

Steps:

  • Bring a pot of water to a boil.
  • Combine shrimp, olive oil, curry powder, lemon juice, and salt in a bowl. Set aside.
  • Cook risoni for 8 minutes or until al dente.
  • While pasta is boiling, prepare the pesto. Combine cilantro, garlic, pepper, olive oil, lemon juice, and salt in a food processor and pulse until smooth. Set aside.
  • Cook the shrimp. In a lightly oiled pan, add the shrimps together with the marinade. Cook for two minutes on one side. Flip the shrimps and add in the mangos. Cook for another 2 minutes.
  • Drain the risoni and toss in a bowl with the cilantro pesto.
  • Transfer risoni to a serving plate and top with the shrimps and mangos.

Nutrition Facts : Calories 714.6, Fat 51.5, SaturatedFat 7.2, Cholesterol 94.5, Sodium 1093.3, Carbohydrate 47, Fiber 2.9, Sugar 7.5, Protein 17.6

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

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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