Best Lemony Shrimp With Pesto Farfalle Recipes

GRILLED LEMON-PESTO SHRIMP AND SCALLOPS

Grilled Lemon-Pesto Shrimp and Scallops image

Grilling imparts a pleasant smoky flavor to shrimp and scallops coated in store-bought pesto. Have it ready in 25 minutes.

Provided by By Betty Crocker Kitchens

Categories Entree

Time 25m

Yield 6

Number Of Ingredients 6

Ingredients

1 lb uncooked peeled deveined large shrimp, thawed if frozen and tails peeled
1 lb uncooked sea scallops
1/4 cup refrigerated basil pesto (from 7-oz container)
1 teaspoon grated lemon peel
1/4 teaspoon salt
1/4 teaspoon coarse ground pepper

Steps:

Heat coals or gas grill for direct heat. In large bowl, mix all ingredients. Place seafood mixture in grill basket (grill "wok").
Cover and grill seafood mixture over medium heat 10 to 12 minutes, shaking basket or stirring seafood mixture occasionally, until shrimp are pink and firm and scallops are white.

Nutrition Facts : Calories 150, Carbohydrate 0 g, Cholesterol 130 mg, Fat 1, Fiber 0 g, Protein 21 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 0 g, TransFat 0 g

ONE-PAN LEMON SHRIMP AND RICE WITH PESTO

One-Pan Lemon Shrimp and Rice with Pesto image

This summery one-skillet meal starts on the stovetop, where yellow squash and shallots get a quick sauté, then rice is added and the dish transferred to the oven and the pilaf cooks-hands-off, no stirring needed. Shrimp are nestled on top and everything bakes a few minutes more. At the table, a store-bought pesto sauce is drizzled on top for a simple yet rich-tasting boost of flavor.

Provided by Riley Wofford

Time 50m

Number Of Ingredients 10

Ingredients

3 tablespoons extra-virgin olive oil, divided
1 large shallot, thinly sliced (1/2 cup)
1 yellow summer squash, cut into 1/2-inch pieces (1 1/4 cups)
Kosher salt and freshly ground pepper
1/2 cup dry white wine, such as Sauvignon Blanc
1 cup long-grain white rice
12 ounces peeled, deveined large shrimp
1/4 cup pesto
2 tablespoons fresh lemon juice, plus wedges for serving
Fresh basil leaves, for serving

Steps:

Preheat oven to 375°F. Heat 2 tablespoons oil in an ovenproof straight-sided skillet over medium-high. Add shallot; cook, stirring occasionally, until translucent, 2 to 3 minutes. Add squash, season with salt and pepper, and cook until beginning to soften, 1 to 2 minutes.
Add wine; cook, stirring, until mostly evaporated, about 2 minutes. Stir in rice, 2 1/2 cups water, and 1 teaspoon salt. Bring mixture to a boil over medium-high heat, then cover and transfer to oven. Bake 25 minutes.
Season shrimp and nestle into skillet. Cover, return to oven, and bake until shrimp are opaque and rice has absorbed liquid, 5 to 6 minutes. Let stand 5 minutes, then fluff with a fork. In a small bowl, whisk together pesto, lemon juice, and remaining 1 tablespoon oil; drizzle over shrimp and rice. Serve with basil and lemon wedges.

SUMMERY SHRIMP WITH PESTO

Summery Shrimp with Pesto image

This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.

Provided by anniegolden

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 35m

Yield 3

Number Of Ingredients 13

Ingredients

½ (12 ounce) package angel hair pasta
1 cup firmly packed fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
1 teaspoon minced garlic, or more to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
2 tablespoons water, divided, or as needed
2 tablespoons butter
¾ pound large shrimp, peeled and deveined
6 scallions, thinly sliced, green and white parts separated
1 large clove garlic, minced
2 small zucchini, sliced 1/2-inch thick, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g