SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
FRESH PESTO SHRIMP PASTA
Provided by Robert Irvine : Food Network
Categories main-dish
Time 25m
Yield 6 portions
Number Of Ingredients 15
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 AND PESTO CREAM SAUCE
An EASY quick and delicious meal. I make my own pesto and freeze small batches for meals like this but you definitely can use store bought. You can substitute the Heavy Cream with Half and Half or Light Cream. The sauce is made in a medium fry pan in no time and will sit fine covered until your pasta is done. I suggest Lunguini or regular Spagetti with a nice bottle of dry white wine and toss salad. This will have some calories to it but once in a while splurge! This is worth it. I made this up in less time it took to boil the water.
Provided by ArtistsFoodPalette
Categories Weeknight
Time 18m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Start your water for Pasta.
- Squeeze lemon onto Shrimp and let sit 2-3 minutes.
- Heat Oil in medium sized frying pan and toss garlic lightly.
- Add a spoon of pesto. Stir.
- Add shrimp all at once.
- Mix into garlic and cook 3 minutes on medium heat covered. It will get watery.
- Toss in pine nuts. (optional).
- Add remaining pesto and heavy cream.
- Mix well.
- Cover and simmer 5 more minutes.
- Sauce will thicken slightly.
- Cook pasta. Drain well and return to pot or large bowl. Drizzle sauce on top and toss lightly.
- Serve.
SHRIMP WITH PESTO CREAM SAUCE RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, drain 2. In a large skillet, mlet butter over medium heat. Add garlic and cooik until fragrant, about 1 minute. Add cream, slat and pepper. Cook 6 -8 minutes, stirring constantly 3. Add parmesan cheese into cream sauce, stirring until thoroughly mixed. Add pesto and blend into cream sauce. Cook suace for 3-5 minutes, until thickened 4.Stir in shrimp and cook until the shrimp turn pink, about 5 minutes. 5.Toss pasta into cream sauce and serve with bread and salad
SHRIMP PESTO SPRING ROLLS WITH QUICK PESTO DIPPING SAUCE
Provided by Ree Drummond : Food Network
Time 40m
Yield 4 spring rolls
Number Of Ingredients 23
Steps:
- For the quick pesto dipping sauce: Add the basil, Parmesan, pine nuts, red pepper flakes and garlic to the base of a small food processor. With the processor running, drizzle in the oil and lemon juice and allow the mixture to become smooth. Scrape the sides, then add the mayonnaise, sour cream and salt and process until combined, about 1 minute.
- For the simple lemon dressing: Add the olive oil, lemon juice, sugar, garlic, salt and pepper to a small mason jar. Secure the lid and shake to combine,
- For the assembly: Add the shrimp to a small bowl and toss in 2 tablespoons of the lemon dressing. Set aside.
- Add the shredded romaine to a bowl and toss with the remaining lemon dressing. Set aside.
- One at a time, place the rice wrappers in warm water until they are soft but still hold together, about 30 seconds. Lay the wrapper flat on a plate and start by shingling 4 shrimp halves and 2 basil leaves in the center of the wrapper. Add one-quarter of the roasted peppers, onions and tomatoes. Drizzle with 2 teaspoons of the pesto dipping sauce. Finally, top with a one-quarter of the lettuce in a small line. Fold in the sides of the wrapper and roll into a tight roll. Cut in half on the diagonal. Repeat to make the other 3 rolls.
- Dip the rolls into the pesto dipping sauce and dig in! Best if eaten within 1 hour of making.
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.
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
DELICIOUS PESTO CREAM SAUCE
This is a great sauce for pasta. We like cappelini, penne, or fettucini. Add shrimp or crawfish for a complete meal with a crisp green salad and some hot, buttered French bread. I make my own pesto and freeze in ice cube trays. This recipe calls for 2 cubes. Enjoy!
Provided by Penny Stettinius
Categories Cheese
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Heat a large skillet and then add the butter and oil.
- Over medium heat, saute the shallots and garlic until soft.Do not get the heat too high or the garlic will burn.
- Add the wine and the chicken broth and season with the salt and pepper.
- Reduce in half, stirring occasionally.
- Add cream and pesto and incorporate well.
- Lower the heat and add 1/4 of the cheese, stir well.
- Then add another 1/4 cup of the cheese and when that is incorporated, add the pasta.
- Toss well and serve.
- Accent well with the remaining cheese.
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.
ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE
This recipe from Sunset uses only one pan. Yup, a single pan! The secret is to use frozen cooked shrimp and prepared pesto. When I make it, I thaw the shrimp by putting them in the same colander I am going to use for the pasta. Then I pour the pasta and its boiling water over the shrimp, and--voila--thawed shrimp! The recipe is very pesto-y, so, if you like, feel free to cut down on the pesto and use more sun-dried tomatoes. Also, use whatever pasta shape you like (we prefer long noodles, for instance).
Provided by CorriePDX
Categories Penne
Time 25m
Yield 3 serving(s)
Number Of Ingredients 7
Steps:
- In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
- Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.
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
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 CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
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.
CREAMY PESTO-SHRIMP & RICE
Provided by My Food and Family
Categories Recipes
Time 15m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Cook and stir peppers in large nonstick skillet on medium heat 3 to 4 min. or until crisp-tender. Add shrimp, garlic and lemon juice; cook and stir 2 min.
- Whisk Neufchatel, pasta sauce, milk and pesto until smooth; add to skillet. Cook and stir 2 min or until heated through.
- Serve over rice. Sprinkle with parsley.
Nutrition Facts : Calories 340, Fat 11 g, SaturatedFat 6 g, TransFat 0 g, Cholesterol 215 mg, Sodium 1320 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 26 g
QUICK SHRIMP FETTUCCINE WITH PESTO ALFREDO SAUCE
I love this shrimp fettucine recipe because it's quick, easy, and delicious.
Provided by lexidoodlebug
Categories Main Dish Recipes Pasta Spaghetti Recipes
Time 25m
Yield 6
Number Of Ingredients 10
Steps:
- Fill a large pot with lightly salted water and bring to a rolling boil. Cook fettucine at a boil until tender yet firm to the bite, about 8 minutes.
- Meanwhile, melt 1 tablespoon butter in a deep skillet over medium heat. Add shrimp and garlic; cook and stir until shrimp turn pink, 2 to 3 minutes. Add remaining butter to the skillet and let melt. Stir in cream cheese and garlic powder until smooth, about 2 minutes. Stir in milk and Parmesan cheese until cheese is melted and sauce is smooth, about 2 minutes more. Season with pepper.
- Fold pesto into the cream sauce. Drain fettuccine and toss with sauce.
Nutrition Facts : Calories 894 calories, Carbohydrate 64 g, Cholesterol 242.3 mg, Fat 51.3 g, Fiber 3.2 g, Protein 46.1 g, SaturatedFat 28.2 g, Sodium 1103.2 mg, Sugar 7 g
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