Pestoshrimpmacandcheese Recipes

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PESTO SHRIMP MAC & CHEESE



Pesto Shrimp Mac & Cheese image

While garlic, basil, and pine nuts upgrade the flavor, shrimp ups the heartiness in this comfort food classic.

Provided by Midwest Living

Categories     Food

Time 1h10m

Number Of Ingredients 11

1 pound fresh or frozen medium shrimp in shells
8 ounces dried elbow macaroni (2 cups)
2 eggs, lightly beaten
¼ cup butter, melted
1 cup half-and-half
1 ¼ cups shredded fontina cheese (5 oz.)
½ cup grated Parmesan cheese
2 cloves garlic, minced
2 tablespoons pine nuts, toasted
1 ½ cups lightly packed fresh basil leaves, chopped
Fresh basil leaves

Steps:

  • Thaw shrimp, if frozen. Preheat oven to 350 degrees F. Peel and devein shrimp, removing tails. Rinse shrimp; pat dry with paper towels. Chop shrimp and set aside.
  • Cook macaroni according to package directions. Drain and keep warm.
  • In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoon each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
  • Bake, uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves. Makes 6 servings.

Nutrition Facts : Calories 509 calories, Carbohydrate 33 g, Cholesterol 254 mg, Fat 27 g, Protein 33 g, SaturatedFat 14 g, Sodium 694 mg

CAJUN MACARONI AND CHEESE WITH SHRIMP



Cajun Macaroni and Cheese With Shrimp image

I had this at my monthly Bunco group. One of the lady's husbands made it and gave us the recipe. It is to die for. I add in diced green pepper, saute it with the shrimp and more seasoning than called for when I make it.

Provided by RepoGuysWife

Categories     One Dish Meal

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 13

1 lb cavatappi pasta, cooked
8 tablespoons butter, divided
1 lb medium shrimp, cut in thirds
1 teaspoon cajun seasoning, divided
1 tablespoon grated onion
3 tablespoons flour
3 cups milk
1/2 lb swiss cheese (grated)
1/2 lb cheddar cheese (grated)
1 lb monterey jack pepper cheese (grated and divided)
salt and pepper
1/4 cup breadcrumbs
1 teaspoon parsley

Steps:

  • Preheat oven to 350°F.
  • Melt butter in medium sauce pan.
  • Add shrimp, sprinkle with 1/2 tsp cajun seasoning.
  • Cook 3-4 minutes, remove.
  • In same pan melt 2T butter, add onion and sauté 1 minute.
  • Whisk in flour, cook 1 minute.
  • Whisk in milk and heat approximately 4 minutes.
  • Add Swiss, cheddar and 3/4 lb. pepper Jack cheese, stir until smooth.
  • Add 1/2 teaspoons cajun seasoning, salt, and pepper.
  • Stir in cooked shrimp and pasta.
  • Pour into buttered cassserole dish.
  • Top with 1/4 lb. pepper Jack cheese, bread crumbs, 3 T. melted butter and parsley.
  • Bake 45 minutes or until browned and bubbling.

Nutrition Facts : Calories 871, Fat 51, SaturatedFat 31.5, Cholesterol 221.5, Sodium 1031.6, Carbohydrate 54.4, Fiber 2.1, Sugar 2.6, Protein 47.7

PESTO SHRIMP



Pesto Shrimp image

Provided by Food Network

Categories     appetizer

Time 36m

Yield 4 servings

Number Of Ingredients 9

2 cups fresh basil leaves
4 cloves garlic
1/2 cup olive oil
4 tablespoons toasted pine nuts (pignoli), divided
1/2 teaspoon salt
1/4 cup grated Pecorino Romano
1/4 cup grated Parmesan
2 tablespoons softened butter
1 1/2 pound jumbo shrimp

Steps:

  • Put basil, garlic, olive oil, pine nuts, and salt in a blender. Puree until smooth. Transfer to a bowl and chill. Slowly blend in the cheeses by hand or with a spoon. When everything is well blended, add the softened butter.
  • Steam the shrimp for about 5 minutes. Transfer the shrimp to an ice bath or refrigerate until chilled. Arrange shrimp on a platter and spoon pesto on top of each piece.

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

GREEK SHRIMP MAC AND CHEESE #RSC



Greek Shrimp Mac and Cheese #RSC image

Ready, Set, Cook! Hidden Valley Contest Entry. I love mac and cheese and my version features Greek ingredients such as yogurt, fresh spinach, lemon zest and feta cheese. The star of the cheese sauce is the Hidden Valley Original Ranch Dressing...it takes it to over the top amazing! The guests at my Superbowl party loved every bite of it!

Provided by curlykcook

Categories     Weeknight

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb elbow macaroni
1 teaspoon salt
3/4 lb medium shrimp, peeled and deveined
1 3/4 cups low-fat milk
3/4 cup Hidden Valley® Original Ranch® Dressing
1 cup low fat Greek yogurt
1/2 lemon, zest of
2 teaspoons dried oregano
1 teaspoon nutmeg
2 cups shredded parmesan cheese
salt
black pepper
2 cups fresh spinach leaves
2 ounces crumbled feta cheese

Steps:

  • Preheat oven to 400 degrees. Butter a 3 quart baking dish or a 9 by 13 inch baking dish.
  • Boil 4 quarts of water. Add macaroni and 1 tsp salt and return to a boil. Cook uncovered until al dente, about 9 minutes, stirring occasionally. Drain, rinse with cold water and set aside.
  • In a medium pot, bring 5 cups water to a boil. Add shrimp and boil until opaque, about 2 minutes. Drain and set aside.
  • In a large pot, combine milk, ranch dressing, Greek yogurt, lemon zest, oregano and nutmeg. Let cook over medium heat until it simmers, stirring frequently. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
  • Add macaroni, shrimp and spinach to pot with cheese sauce. Mix well and spread into prepared baking dish. Sprinkle with feta cheese. Bake for 25-30 minutes or until feta cheese starts to get golden brown.

PESTO SHRIMP MAC AND CHEESE



Pesto Shrimp Mac and Cheese image

Make and share this Pesto Shrimp Mac and Cheese recipe from Food.com.

Provided by cookiedog

Categories     Cheese

Time 1h

Yield 6 serving(s)

Number Of Ingredients 11

1 lb fresh shrimp or 1 lb frozen medium shrimp, peeled and deveined
8 ounces dried elbow macaroni (2 cups)
2 eggs, lightly beaten
1/4 cup butter, melted
1 cup half-and-half
1 1/4 cups shredded Fontina cheese (5 oz.)
1/2 cup grated parmesan cheese
2 garlic cloves, minced
2 tablespoons pine nuts, toasted
1 1/2 cups lightly packed fresh basil leaves, chopped
fresh basil leaf

Steps:

  • Preheat oven to 350°F Remove tails from shrimp. Rinse shrimp, pat dry with paper towels. Chop shrimp and set aside.
  • Cook macaroni according to package directions. Drain and keep warm.
  • In large bowl stir together eggs, butter, half-and-half, 1 cup of the fontina cheese, 1/4 cup of the Parmesan cheese, garlic, pine nuts, chopped basil, and 1/4 teaspoons each salt and pepper. Stir in shrimp and macaroni. Transfer to buttered 2-quart casserole. Top with remaining cheeses.
  • Bake uncovered, 40 to 45 minutes or until heated through and shrimp pieces are opaque. Let stand for 10 minutes before serving. Top with fresh basil leaves.

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