Best Jumbo Shrimp With Basil And Mint Pesto Recipes

Spaghetti with Arugula Pesto and Seared Jumbo Shrimp image

Provided by Giada De Laurentiis

Time 25m

Yield 6 servings

Number Of Ingredients 9

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish

Steps:

Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.

Jumbo Shrimp with Basil and Mint Pesto image

Provided by Jamallah Bergman @pmyodb1

Categories Fish

Number Of Ingredients 9

3/4 cup(s) lightly packed fresh mint leaves
1/2 cup(s) lightly packed fresh basil leaves
1/4 cup(s) pine nuts,toasted
1 clove(s) garlic
1/4 cup(s) olive oil
2 tablespoon(s) freshly grated parmesan
- salt and pepper
2 pound(s) uncooked jumbo shrimp,peeled and deveined
2 tablespoon(s) olive oil, extra virgin

Steps:

Blend the mint,basil,pine nuts and garlic in a food processor until finely chopped. With the machine running,gradually add 1/4 cup of olive oil,processing until well blended. Transfer pesto to a medium bowl. Stir in the Parmesan. Season, to taste, with salt and pepper.
Toss the shrimp with the extra virgin olive oil in a large bowl to coat. Sprinkle with salt and pepper, and toss again.
Heat a heavy large skillet over high heat. Working in 2 batches, add the shrimp and saute until just cooked through, about 3 minutes. Toss the shrimp with enough pesto to coat.
Transfer the shrimp to a platter and serve.