Roasted Shrimp With Pepito Pesto Recipes

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SHRIMP WITH ROASTED GARLIC PESTO PASTA



Shrimp with Roasted Garlic Pesto Pasta image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 375 degrees F.
  • Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
  • Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
  • Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
  • Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
  • In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
  • Note: There will be leftover pesto.

SHRIMP & ROASTED PEPPER PENNE WITH PESTO CREAM



Shrimp & Roasted Pepper Penne With Pesto Cream image

This is an easy dish but elegant enough to serve to guests. A nice loaf of French bread and green salad would round out the meal.

Provided by Claudia Dawn

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 10

1 lb uncooked penne pasta
1 1/2 lbs large shrimp, peeled and deveined
1 tablespoon olive oil
3 roasted red peppers, peeled,seeded,julienned
2 roasted yellow bell peppers, peeled,seeded,julienned
2 teaspoons finely chopped garlic
1/4 cup prepared pesto sauce
2 cups half-and-half cream or 2 cups heavy cream
salt and pepper
1/4 cup grated parmesan cheese

Steps:

  • Cook pasta according to package directions.
  • While pasta is cooking, in a large sauté pan, cook shrimp in olive oil until they just turn pink.
  • Add julienned peppers, garlic, pesto and heavy cream.
  • Bring to a boil and cook until the mixture is reduced by half.
  • Transfer to very large shallow bowl.
  • Add cooked, drained pasta and salt and pepper to taste and combine well.
  • Sprinkle Parmesan cheese and serve.

Nutrition Facts : Calories 552.7, Fat 16.4, SaturatedFat 7.4, Cholesterol 206.3, Sodium 268.8, Carbohydrate 69.1, Fiber 8.9, Sugar 0.2, Protein 33.4

ROASTED SHRIMP WITH PEPITO PESTO RECIPE



Roasted Shrimp with Pepito Pesto Recipe image

Provided by á-34570

Number Of Ingredients 7

1 lb peeled and deveined large shrimp
1/4 tsp cayenne pepper
1/3 cup plus 1 tbsp olive oil
Kosher salt and black pepper
1/2 cup pepitas (roasted hulled pumpkin seeds)
1/2 cup fresh flat-leaf parsley leaves
1/2 cup fresh cilantro leaves

Steps:

  • Heat oven to 400* F. On a rimmed baking sheet, toss the shrimp with the cayenne, 1 tbsp of the oil, and 1/4 tsp each salt and black pepper. Roast until opaque throughout, 8 to 10 minutes. Meanwhile, in a food processor, combine the pepitas, parsley, cilantro, the remaining 1/3 cup of oil, and 1/4 tsp each salt and black pepper and process until smooth. Serve with the shrimp for dipping.

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