Best Roasted Shrimp Tossed With Parsley Pesto Recipes

EASY PESTO SHRIMP

Easy Pesto Shrimp image

Pesto shrimp is a dinnertime win! Savory basil pesto is a natural pairing with juicy shrimp; serve with pasta or rice for an easy dinner idea.

Provided by Sonja Overhiser

Categories Main Dish

Time 5m

Yield 4

Number Of Ingredients 5

Ingredients

1 pound large shrimp, deveined (peeled or unpeeled)
1/4 teaspoon kosher salt
2 tablespoons olive oil
1/4 cup basil pesto (homemade or purchased)
Lemon, optional

Steps:

If necessary, thaw the shrimp.
Pat the shrimp dry.
In a large skillet, heat the olive oil on medium high heat. Add the shrimp and salt. Cook the shrimp for 1 to 2 minutes per side until almost opaque, turning them with tongs.
Just before shrimp are fully cooked, add the 1/4 cup pesto and continue cooking for 30 seconds, stirring continuously.
Serve immediately. If using storebought pesto, adjust lemon and or salt accordingly.

Nutrition Facts : Calories 140 calories, Sugar 0.2 g, Sodium 220.5 mg, Fat 14.5 g, SaturatedFat 2.2 g, TransFat 0 g, Carbohydrate 0.8 g, Fiber 0.2 g, Protein 2.4 g, Cholesterol 11.4 mg

ROASTED SHRIMP

Roasted Shrimp image

This is a great, simple and fast way to cook shrimp that can go with anything! I've served it over linguine, with orzo and cream sauce, accompanying a steak, or alone as an appetizer - the possibilities are endless!

Provided by Holly Van Lom

Categories Seafood Shellfish Shrimp

Time 10m

Yield 4

Number Of Ingredients 6

Ingredients

1 pound fresh shrimp, peeled and deveined
3 tablespoons olive oil
1 tablespoon garlic salt
1 tablespoon dried parsley
1 teaspoon ground black pepper
¼ stick butter

Steps:

Preheat the oven to 450 degrees F (230 degrees C).
Arrange shrimp in a single layer in a stoneware baking dish. Drizzle olive oil over shrimp.
Combine garlic salt, parsley, and pepper and sprinkle over shrimp. Cut butter into small pieces and scatter over shrimp.
Roast in the preheated oven, watching carefully, until shrimp turn pink, 5 to 10 minutes.

Nutrition Facts : Calories 232.3 calories, Carbohydrate 1 g, Cholesterol 187.8 mg, Fat 16.9 g, Fiber 0.3 g, Protein 18.8 g, SaturatedFat 5.3 g, Sodium 1600.2 mg

PARSLEY PAPRIKA PESTO SHRIMP COCKTAIL SAUCE

Parsley Paprika Pesto Shrimp Cocktail Sauce image

Provided by Aida Mollenkamp

Time 5m

Yield 1 1/2 cups of Sauce

Number Of Ingredients 7

Ingredients

3 cups packed fresh Italian parsley
1/4 medium red onion, finely chopped
2 medium garlic cloves, smashed
1 tablespoon paprika
1/2 teaspoon kosher salt
1/4 cup red wine vinegar
1/2 cup olive oil

Steps:

Place everything except oil in a food processor fitted with a blade attachment. With food processor running, slowly pour in oil until fully incorporated; season with additional salt, as desired. (Can be made up to 1 day ahead, covered and refrigerated.)
Serve with cooked and chilled shrimp.

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

Ingredients

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.

ROASTED SHRIMP WITH ROSEMARY AND LEMON

Roasted Shrimp With Rosemary and Lemon image

Shrimp is now the most popular seafood in America, and this bright and fragrant treatment couldn't be simpler. Just scatter several rosemary branches onto a sheet pan and top with shrimp. Drizzle with lemon juice and olive oil then roast until the shrimp are peachy pink all over. For the most part, the shrimp will tell you when they're done. Certainly they're ready once they're pink, though very large shrimp may need an extra minute to cook through. To check, slice one in half; if it's opaque, or even nearly so, season to taste and start eating.

Provided by Mark Bittman

Categories dinner, easy, lunch, quick, main course

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 5

Ingredients

Several rosemary branches
1 1/2 pounds peeled shrimp
Olive oil
Fresh lemon juice
Lemon wedges, for garnish

Steps:

Heat the oven to 500.
Lay a bunch of rosemary branches in the bottom of a roasting pan, and put 1 1/2 pounds peeled shrimp on top. Sprinkle generously with salt and freshly ground pepper.
Drizzle with olive oil and lemon juice.
Roast, turning the shrimp once, until they're pink all over, 10 to 15 minutes. Serve with lemon wedges.