CREAMY PESTO SHRIMP LINGUINE
This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.
Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.
CREAMY PESTO SHRIMP
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
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
PESTO PASTA WITH SHRIMP
Provided by Food Network Kitchen
Time 25m
Yield 4 servings
Number Of Ingredients 0
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.
PESTO SHRIMP PASTA
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
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.
CREAMY PESTO SHRIMP WITH LINGUINE
I found this recipe on another site and decided to try it. It is very easy to prepare, elegant enough for a dinner party and can be easily halved for a special dinner for two. A great way to use up leftover cooked shrimp. Serve with a side dish of steamed asparagus.
Provided by Irmgard
Categories European
Time 25m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Boil water for the pasta.
- Melt the butter and olive oil in a non-stick frying pan.
- Stir in the flour until smooth and then add the milk, stirring constantly.
- Season with pepper.
- Add the linguine to the boiling water and cook for 10 minutes or to your own taste.
- Stir the Parmesan cheese into the cream sauce.
- Blend in the pesto and cook for a few minutes on low until thickened. Thin the sauce with more milk if it gets too thick.
- Stir in the shrimp and red pepper flakes (if using)to heat the shrimp through.
- Serve over hot linguine.
Nutrition Facts : Calories 631.4, Fat 18.7, SaturatedFat 8.6, Cholesterol 212.2, Sodium 507.6, Carbohydrate 69.1, Fiber 2.7, Sugar 1.6, Protein 44.2
LEMON LINGUINE WITH BASIL PESTO SHRIMP
Make the pesto in advance and refrigerate until ready to use. The rest goes quickly. From Sticky Gooey Creamy Chewy Blog.
Provided by gailanng
Categories One Dish Meal
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Pesto Directions:
- Put basil leaves and garlic in bowl of a food processor.
- Pulse a few times to combine.
- Add Parmesan cheese and pine nuts; pulse a few more times.
- Scrape mixture into a bowl and whisk in olive oil.
- Add salt and red pepper flakes to taste; stir.
- Lemon Linguine:
- Place shrimp in a non-metal bowl or zipper bag; spoon in half of the pesto to coat. Mix well. Set aside the rest of the pesto for later.
- Place shrimp in the refrigerator to marinate for about 30 minutes. You can also put the shrimp on wooden skewers that have been thoroughly soaked in water.
- Heat 2 tablespoons olive oil over medium heat in a large skillet or grill pan. Add the shrimp and saute just until it turns pink, about 1 or 2 minutes per side.
- Remove shrimp from pan and cover to keep warm. Shrimp will continue to cook for a minute after you remove it from the heat.
- In a large serving bowl, whisk the 1/4 cup of the lemon juice and olive oil until partially emulsified.
- Add the Parmesan and continue whisking until creamy.
- Toss in the lemon zest and season with salt and pepper.
- Adjust the oil-to-lemon ratio by adding more lemon juice, a little at a time, until it is to your taste.
- Add hot pasta to the bowl and toss until well-coated. The heat from the pasta will melt the cheese and help it stick to the linguine.
- Add some cooking water if the pasta seems dry.
- Portion the linguine onto dinner plates; top each with 4 to 6 shrimp.
- Ladle some remaining pesto onto each plate as well.
SHRIMP LINGUINE WITH CREAMY PESTO
Linguine pasta, coated with a subtle Parmesan cheese and pesto sauce is combined with shrimp to make this a very filling and satisfying pasta dish.
Provided by Allrecipes Member
Categories Pasta by Shape
Time 25m
Yield 4
Number Of Ingredients 8
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.
- Combine milk and broth in a microwaveable bowl; heat at FULL power for 2 minutes or until piping hot.
- In a large skillet, melt the butter over medium heat. Whisk in flour, then hot broth mixture to form a smooth sauce. Stir in cheese, shrimp and pesto sauce; simmer until shrimp cook through and turn pink, 3 to 4 minutes.
- Pour sauce over pasta; toss to coat. Serve with extra cheese passed separately.
Nutrition Facts : Calories 684.1 calories, Carbohydrate 72.4 g, Cholesterol 209.3 mg, Fat 24.1 g, Fiber 3.8 g, Protein 44.7 g, SaturatedFat 9.8 g, Sodium 664.3 mg, Sugar 6.4 g
SHRIMP LINGUINE WITH PESTO CREAM SAUCE
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
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
CREAMY SHRIMP LINGUINE
"My husband loves shrimp, so I'm always looking for different ways to fix it," explains Jackie Hannahs of Fountain, Michigan. "This easy recipe, nicely seasoned with fresh garlic, tastes so good."
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 4 servings.
Number Of Ingredients 9
Steps:
- Cook linguine according to package directions. , Meanwhile, in a saucepan, saute the onion, garlic and oregano in butter until onion is crisp-tender. Gradually add the cream and cheeses; cook and stir over low heat until cheese is melted. Add the shrimp; heat through. Drain linguine; top with shrimp mixture.
Nutrition Facts : Calories 697 calories, Fat 37g fat (22g saturated fat), Cholesterol 335mg cholesterol, Sodium 669mg sodium, Carbohydrate 47g carbohydrate (6g sugars, Fiber 3g fiber), Protein 44g protein.
LINGUINE WITH SHRIMP PESTO
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
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.
PESTO SHRIMP PASTA
This is a great dish for company!
Provided by averynmartin
Categories World Cuisine Recipes European Italian
Time 40m
Yield 6
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
- Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
- Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.
Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g
PESTO SHRIMP AND ARTICHOKE LINGUINE
In our home, holiday indulgence is all about pesto shrimp! This is our go-to dish for both Christmas Eve and Easter brunch. It also makes a wonderful appetizer before a prime rib dinner. For a pop of color, I sometimes add lightly sauteed diced red pepper. -Trisha Kruse, Eagle, Idaho
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Cook linguine according to package directions., Meanwhile, in a large saucepan, heat cream just to simmering. Stir in Parmesan cheese, artichokes, pesto and pepper. Cook and stir over low heat until thickened, 6-8 minutes. Add shrimp; cook until shrimp turn pink, 5-7 minutes. Drain linguine; serve with sauce. If desired, top with basil leaves and additional Parmesan cheese.
Nutrition Facts : Calories 765 calories, Fat 42g fat (16g saturated fat), Cholesterol 215mg cholesterol, Sodium 1343mg sodium, Carbohydrate 57g carbohydrate (7g sugars, Fiber 8g fiber), Protein 37g protein.
CREAMY PESTO SHRIMP
Ridiculously easy to make, this shrimp is oh-so-wonderful-tasty and rich. Not for those watching your fat intake, but hey... everything in moderation, right?
Provided by Julesong
Categories Vegetable
Time 30m
Yield 6-8 serving(s)
Number Of Ingredients 13
Steps:
- Cook linguini according to package directions.
- Drain and set aside.
- In a large skillet, melt butter over medium heat.
- Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
- Cook 6 to 8 minutes, while stirring.
- Stir the Parmesan into the creamy mixture, stirring until well mixed.
- Stir in the pesto, and cook for about 5 minutes, until thickened.
- Stir in the shrimp and cook until they turn pink, about 5 minutes.
- Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
- Garnish with grated Romano and freshly ground black pepper.
- Note: this recipe also works well with 1 pound of lump crab instead of shrimp.
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