Pesto Shrimp Packets Recipes

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.

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:

• Preheat oven to 425 degrees.
• Put couscous into medium sized bowl, pour broth over, cover and let stand for 5 minutes.
• Fold two 15 inch square pieces of parchment paper in half; cut into heart shapes.
• Add bell pepper, onion, oil, salt, and black pepper to couscous mixture; mix well.
• Unfold the parchment paper and place couscous mixture on one side of each sheet next to the fold.
• Arrange shrimp in a single layer over couscous mixture; top with pesto.
• Fold and tightly seal the edges with narrow folds.
• Place packets on a baking sheet with edges (just in case something leaks) and bake 14 minutes.
• Remove packets from oven and transfer to individual serving plates.
• Cut open packets and serve.