Best Pesto Eggs With Shrimp Recipes

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PIZZA WITH A SUNNY-SIDE-UP EGG AND HERB GARDEN PESTO



Pizza with a Sunny-Side-Up Egg and Herb Garden Pesto image

This pesto pizza can also be served for breakfast.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Yield Makes 1 pizza

Number Of Ingredients 6

Large-Batch Whole-Wheat Pizza Dough
2 tablespoons Herb Garden Pesto
1/2 cup Simple Three-Cheese Blend for Pizza
Scallion
1 egg
Salt and pepper

Steps:

  • Place pizza stone or inverted baking sheet on rack in top third of oven.
  • Heat oven to 450 degrees.
  • Transfer stretched dough to parchment.
  • Dot dough with pesto. Scatter with scallion and cheese blend.
  • Transfer to oven: Slide parchment ontostone or baking sheet. Bake 10 minutes, then crack 1 egg on top of pizza, season with salt and pepper, and bake until egg sets and yolk isslightly runny, 5 minutes.

Nutrition Facts : Calories 422 g, Cholesterol 128 g, Fat 21 g, Fiber 5 g, Protein 20 g, Sodium 876 g

FRESH PESTO SHRIMP PASTA



Fresh Pesto Shrimp Pasta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 portions

Number Of Ingredients 15

1/4 cup pine nuts
2 tablespoons minced garlic
1/4 cup olive oil
1 cup fresh basil leaves
1/4 cup fresh mint leaves
1/2 cup grated Parmesan
2 tablespoons grapeseed oil
2 pounds 21/25 count shrimp, peeled and deveined
2 tablespoons minced red onion
1/4 cup dry white wine, plus more if needed
1 cup heavy cream
1 pound spaghetti, cooked
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley
1/4 cup thin-sliced tomato skin, julienned

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.

CREAMY PESTO SHRIMP



Creamy Pesto Shrimp image

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

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

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

PESTO PASTA WITH SHRIMP



Pesto Pasta with Shrimp image

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.

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

SHRIMP WITH ROASTED GARLIC PESTO PASTA



Shrimp with Roasted Garlic Pesto Pasta image

Provided by Sunny Anderson

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 9

15 garlic cloves, peeled (about 1 head)
1 cup olive oil, plus extra for tomatoes
1 pound cherry tomatoes
Salt and freshly ground black pepper
1/4 cup grated Parmesan
1 cup packed basil leaves
1 pound linguine
1 1/4 pounds large shrimp, shelled and deveined
1/4 cup pine nuts, toasted

Steps:

  • Preheat oven to 375 degrees F.
  • Place garlic cloves in a single layer in a small baking dish. Add 1/2 cup olive oil to cover cloves, cover with foil, and bake 45 minutes, until golden brown and fork-tender. Meanwhile, in another baking dish, toss tomatoes with enough oil to coat. Lightly season with salt and pepper and roast at same temperature until tomatoes blister, about 25 minutes.
  • Strain garlic cloves and set aside in a small bowl, reserving infused oil separately. In a blender, add the roasted tomatoes, roasted garlic, Parmesan, and basil. Pulse until combined. While machine is running, drizzle in 1/2 cup olive oil until pesto comes together. Season with 1 1/2 teaspoons of salt. Remove to a bowl, cover with plastic wrap and reserve.
  • Bring a large pot of salted water to a boil over medium heat. Add the linguine and cook until al dente. Drain.
  • Meanwhile, heat a saute pan over medium-high heat. Add 2 tablespoons of the garlic oil. Season the shrimp with salt and pepper and saute until the shrimp turn pink and is cooked through.
  • In a large bowl add the linguine and some of the pesto. Toss to coat and top with the shrimp. Garnish with toasted pine nuts and serve.
  • Note: There will be leftover pesto.

PESTO EGGS WITH SHRIMP



Pesto Eggs with Shrimp image

A touch of pesto brings deviled eggs to a whole new level!

Provided by By Betty Crocker Kitchens

Categories     Appetizer

Time 20m

Yield 32

Number Of Ingredients 8

16 hard-cooked eggs
1/2 cup mayonnaise or salad dressing
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/8 teaspoon ground red pepper (cayenne)
1 cup chopped cooked small shrimp
3 tablespoons basil pesto
32 cooked peeled deveined large shrimp

Steps:

  • Cut eggs lengthwise in half with rippled vegetable cutter or sharp knife. Carefully remove yolks and place in small bowl; reserve egg white halves. Mix yolks, mayonnaise, garlic powder, salt and red pepper until fluffy. Stir in chopped shrimp.
  • Carefully spoon yolk mixture into egg white halves. (If not making ahead, cover and refrigerate up to 24 hours.)
  • Just before serving, top each with about 1/4 teaspoon pesto. Top each with whole shrimp. Serve immediately.

Nutrition Facts : Calories 80, Carbohydrate 0 g, Cholesterol 130 mg, Fiber 0 g, Protein 6 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 125 mg

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