Shrimp Pesto Pasta Recipes

PESTO SHRIMP PASTA

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.

PESTO PASTA WITH SHRIMP

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

SHRIMP AND FRESH PESTO PASTA RECIPE

Steps:

• Gather your ingredients and start by making the pesto.
• Place the basil and garlic into a food processor and pulse several times.
• With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states.
• Add the Pecorino and Parmesan and pulse two or three times.
• Finally, add the pine nuts (pignoli) and stir. Taste and add a tiny pinch of salt if needed. Scoop the pesto into a bowl, cover with a tea cloth, and put to one side.
• Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). The pasta should be slightly firm (al dente).
• While the pasta is cooking, check over the shrimp to make sure they are clean and there is no black vein remaining down the back. If there is, wipe with a paper towel.
• Heat the oil in a non-stick skillet to hot, but not smoking. Add the shrimp and fry until the shrimp are pink through to the middle. Remove from the pan and keep warm.
• Add the halved cherry tomatoes to the pan you cooked the shrimp in, sprinkle with a tiny pinch of salt, and cook over a medium for 3 to 4 minutes to soften the tomatoes. Keep warm.
• Drain the pasta reserving a cup of the cooking water.
• Toss the pasta in a large warmed bowl. Stir the pesto through one tablespoon at a time until you have the strength of taste you want; pesto is a very strong flavoured, so be careful not to drown the pasta. If the pasta feels a little dry, add a bit of the cooking water and stir through.
• Add the shrimp and cherry tomatoes, stir again.
• Serve immediately in warmed pasta bowls. The shrimp pesto is also good cold and served as a summer salad.

CREAMY PESTO SHRIMP

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.

FRESH PESTO SHRIMP PASTA

Steps:

• For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
• For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

SHRIMP PESTO PASTA

Steps:

• In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate.
• Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes.
• Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.