Best Pesto Shrimp Spirals Recipes
PESTO SHRIMP MUSHROOM PASTA
Pesto Shrimp Mushroom Pasta - fantastic Summer recipe. Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce! Use spiral pasta for best results!
Provided by Julia
Categories Main Course
Time 30m
Number Of Ingredients 11
Steps:
- Heat large skillet on medium-high heat until hot. Add olive oil - it should run without sizzling. Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.
- Add another tablespoon of olive oil to the same, now empty, skillet. Add sliced mushrooms. Season mushrooms with 1/4 teaspoon salt. Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two.. Add back the cooked shrimp. Add 1/2 cup basil pesto and 1/2 cup chicken broth. On medium heat, mix everything to combine. Remove from heat.
- Cook pasta according to package instructions. Drain. Add to the shrimp with sauce. Top with chopped fresh basil.
Nutrition Facts : Calories 519 kcal, Carbohydrate 46 g, Protein 33 g, Fat 21 g, SaturatedFat 3 g, Cholesterol 288 mg, Sodium 1577 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
PESTO SHRIMP SPIRALS
This recipe is from the Cloverleaf recipe collection. The recipe calls for canned shrimp so I will put that in the ingredient list but I will use 8 oz fresh. Parmesan cheese works in place of Asiago. The reccipe makes exactly 36 spirals. Place them a bit apart for baking as they do expand. I am freezing 2 dozen - not baked and I will not add the shrimp until I bake them. If you freeze some defrost in fridge for 3 hours and then bake as suggested. If you are baking them right after making them the timing is perfect. We really enjoyed these. Hope you do too. One other suggestion I don't think that the shrimp on top add that much to the appearance I suggest that you add all the shrimp into the spread mixture. Perhaps a small piece of red pepper or pimiento on top for colr.
Provided by Bergy
Categories Brunch
Time 45m
Yield 36 pinwheels
Number Of Ingredients 6
Steps:
- Preheat oven to 425°F.
- Reserve 36 shrimp.
- Combine remaining shrimp, cheese, prosciutto, pesto and lemon juice in a blender and pulse until combined.
- Roll the puff pastry into two 10" x 14" rectangles.
- Spread each sheet evenly with the pesto mixture leaving a 1"border around the edge.
- Start at the short end and roll each rectangle into a tight pinwheel.
- Wrap each pinwheel in plastic wrap and place in the freezer for 10 minutes.
- Remove from freezer and cut the pinwheels into 1/2"slices.
- Place each slice, on a parchment lined baking sheet.
- Place one shrimp on top and in th center of each piece.
- Bake for 15-16 minutes or until golden and crisp.
Nutrition Facts : Calories 76.6, Fat 4.9, SaturatedFat 1.2, Cholesterol 11.5, Sodium 44.7, Carbohydrate 6, Fiber 0.4, Sugar 0.1, Protein 2.2
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
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