Grilled Pesto Shrimp And Pasta Recipes

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.

Steps:

• Whisk together the yeast and 1/4 cup of the water in a small bowl and let sit for 5 minutes to proof. Place 1 3/4 cups of the flour in a large bowl with the salt. Add the yeast mixture, the remaining water, and oil and stir until combined. Transfer the dough to a floured surface and knead until smooth. Grease a large bowl with the remaining 1 teaspoon of oil, add the dough, and turn to coat. Cover and place in a warm place until doubled in volume, about 1 to 1 1/2 hours.
• Preheat the grill to high. Once the dough has risen, divide it in half. Divide each half into 2 balls. Roll each ball into an 8-inch circle. Brush with oil and grill on both sides until golden brown. Spread a few tablespoons of the Cilantro Pesto over each pizza, top with a few slices of buffalo mozzarella, and then top with 4 shrimp and cilantro leaves. Place the pizza on the grill until the cheese melts. Serve hot.
• Combine all ingredients in a food processor and process until smooth. Season with salt and pepper, to taste.;
• Preheat the grill to medium-high.
• Brush each shrimp with oil and season with salt and pepper. Grill for 1 to 2 minutes per side or until just cooked through (shrimp will be opaque and turn pink).

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.

Steps:

• Place the shrimp in a bowl, and toss them with 6 tablespoons of the pesto.
• Set aside to marinate for 30 minutes.
• Preheat a grill to high heat, or preheat the broiler.
• Thread the shrimp crosswise onto long metal skewers, about five to six to a skewer.
• Grill or broil the skewers in batches, 3 inches from the coals or heating element, for 3 minutes per side.
• Remove the shrimp from the skewers and place them in bowl.
• Toss with the remaining 6 tablespoons pesto, and serve immediately.
• For Pesto: Place the cilantro leaves in the bowl of a food processor and pulse the machine on and off until the leaves are coarsley chopped.
• Add the pine nuts, garlic, cumin, and salt and pepper and pulse the machine on and off until the mixture is well chopped but not pureed.
• With the machine rumming, slowly drizzle in the olive oil through the feed tube and process until the mixture is smooth and well combined.
• Transfer to a glass jar with a lid and refrigerate covered, up to 3 days.
• Makes about 3/4 cup.

Steps:

• Fill a dish with water and soak skewers for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
• Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.

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.

Steps:

• Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.

Steps:

• Cook penne according to pkg. directions; drain and place in serving bowl or dish.
• Meanwhile, heat grill.
• In large bowl, combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir gently to coat well.
• Thread shrimp, zucchini and tomatoes onto skewers.
• When grill is heated, place skewers on grill over medium heat.
• Cook 6 to 8 minutes or until shrimp are pink and opaque, and vegetables are crisp tender, turning once.
• Remove shrimp and vegetables from skewers; add to penne.
• Add remaining 1/4 cup pesto, toss gently to mix.
• Sprinkle with parmesan cheese.