Best Pesto Orecchiette With Grilled Shrimp And Corn Recipes

ORECCHIETTE WITH SHRIMP, PANCETTA AND FRESNO CHILES

Orecchiette with Shrimp, Pancetta and Fresno Chiles image

"Orecchiette is almost a forgotten pasta. I love these 'little ears.'"

Provided by Geoffrey Zakarian

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 9

Ingredients

Kosher salt
1 pound orecchiette
4 tablespoons extra-virgin olive oil
8 ounces pancetta, cut into medium dice
8 ounces large shrimp, peeled, deveined, tails removed, sliced lengthwise
2 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 small Fresno chile peppers, seeded and sliced into very thin rings
1/2 cup freshly grated pecorino romano 1/2 cup roughly chopped fresh green or purple basil leaves

Steps:

Bring a large pot of salted water to a boil. When the water is thoroughly boiling, add the pasta and cook according to the package directions until al dente.
In a large skillet or shallow Dutch oven over medium-low heat, heat 1 tablespoon olive oil and cook the pancetta to render the fat and crisp it, about 8 minutes. Remove to a paper towel-lined plate to drain. Pour off and discard all but 1 tablespoon fat from the skillet. Raise the heat to medium and add 1 tablespoon olive oil. When the oil is hot, add the shrimp, garlic and red pepper flakes. Stir quickly and often so the garlic does not burn, 2 minutes at the most; the shrimp should be slightly undercooked.
Remove the shrimp to a warm bowl. Move the skillet off the heat. Drain the pasta, reserving about 1/2 cup pasta water. Add the hot pasta to the skillet or Dutch oven and return to medium heat. Add the pancetta, shrimp and reserved pasta water. Drizzle with the remaining 2 tablespoons olive oil. Toss and stir until the juices are combined and the shrimp is cooked through, about 3 minutes. Remove from the heat and add the chile peppers, cheese and basil. Do not stir. Serve immediately, family-style.

PESTO CORN SALAD WITH SHRIMP

Pesto Corn Salad with Shrimp image

This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. -Deena Bowen, Chico, California

Provided by Taste of Home

Categories Dinner Lunch

Time 25m

Yield 4 servings.

Number Of Ingredients 8

Ingredients

4 medium ears sweet corn, husked
1/2 cup packed fresh basil leaves
1/4 cup olive oil
1/2 teaspoon salt, divided
1-1/2 cups cherry tomatoes, halved
1/8 teaspoon pepper
1 medium ripe avocado, peeled and chopped
1 pound uncooked shrimp (31-40 per pound), peeled and deveined

Steps:

In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.

Nutrition Facts : Calories 371 calories, Fat 22g fat (3g saturated fat), Cholesterol 138mg cholesterol, Sodium 450mg sodium, Carbohydrate 25g carbohydrate (8g sugars, Fiber 5g fiber), Protein 23g protein.