Best Shrimp Asparagus And Pesto Recipes

Gnocchi With Shrimp, Asparagus, and Pesto image

Provided by Oolala

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

2 quarts water
1 tablespoon water
1 (16 ounce) package gnocchi, vacuum-packed such as Vigo- I have a frozen package from Trader Joe's
1 lb asparagus, about 4 cups, cut into 1 inch sticks
1 lb large shrimp, peeled, deveined, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons parmesan cheese, grated
2 teaspoons fresh lemon juice
2 teaspoons garlic, minced, bottled is fine
4 teaspoons extra virgin olive oil
1/4 teaspoon salt

Steps:

Bring 2 quarts of water to a boil in a Dutch oven and then add the gnocchi; cook 4 minutes or until done (they rise to the surface).
Remove with a slotted spoon; place in a large bowl.
Add asparagus and shrimp to the pan; cook 5 minutes or until shrimp are done.
Drain and add the shrimp and asparagus to the gnocchi.
Combine the 1 tablespoons water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides.
Drizzle oil through food chute with processor on; process until well blended.
Add salt and basil mixture to shrimp mixture; toss to coat.
Serve immediately.

Nutrition Facts : Calories 233, Fat 10.5, SaturatedFat 1.7, Cholesterol 175, Sodium 378.6, Carbohydrate 8, Fiber 3.3, Sugar 1.8, Protein 28

GNOCCHI WITH SHRIMP, ASPARAGUS, AND PESTO image

Categories Shellfish

Yield 4 servings

Number Of Ingredients 11

2 quarts plus 1 tablespoon water, divided
1 (16-ounce) package vacuum-packed gnocchi (such as Vigo)
4 cups (1-inch) slices asparagus (about 1 pound)
1 pound peeled and deveined large shrimp, coarsely chopped
1 cup basil leaves
2 tablespoons pine nuts, toasted
2 tablespoons preshredded Parmesan cheese
2 teaspoons fresh lemon juice
2 teaspoons bottled minced garlic
4 teaspoons extravirgin olive oil
1/4 teaspoon salt

Steps:

Bring 2 quarts water to a boil in a Dutch oven. Add gnocchi to pan; cook 4 minutes or until done (gnocchi will rise to surface). Remove gnocchi with a slotted spoon; place in a large bowl. Add asparagus and shrimp to pan; cook 5 minutes or until shrimp are done. Drain. Add shrimp mixture to gnocchi. Combine remaining 1 tablespoon water, basil, and next 4 ingredients (through garlic) in a food processor; process until smooth, scraping sides. Drizzle oil through food chute with food processor on; process until well blended. Add salt and basil mixture to shrimp mixture; toss to coat. Serve immediately.

Three Cheese Tortellini with Pesto Shrimp and Asparagus image

Provided by @MakeItYours

Number Of Ingredients 9

(1) 9-ounce package of Buitoni Three Cheese Tortellini
½ lb. asparagus, tough ends removed and cut into two-inch pieces
1 tablespoon + 1 teaspoon olive oil, divided
Salt and pepper, to taste
1 clove garlic, minced
8 ounces jumbo shrimp, peeled and deveined
¼ cup sun dried tomatoes (about 6 pieces), sliced
¼ cup Buitoni pesto
Optional: shredded parmesan cheese and freshly cracked black pepper

Steps:

Pre-heat oven to 425 degrees F. Line baking sheet with parchment paper.
Cook tortellini according to package instructions. Reserve ¼ cup of pasta water. Drain pasta and set aside.
While tortellini is cooking, toss asparagus with 1 teaspoon olive oil and season with salt and pepper to taste. Place asparagus on parchment lined baking sheet and roast for 10 minutes, or until asparagus is tender.
In a large sauté pan, heat remaining olive oil (1 tablespoon) over medium heat. Add garlic and cook for 60 seconds, or until fragrant.
Add shrimp and cook until bright pink and opaque, about 3-5 minutes on each side.
Add asparagus, sun dried tomatoes, tortellini, pesto, and 3-4 tablespoons reserved pasta water and toss to combine until evenly coated.
Serve hot and option to garnish with shredded parmesan cheese and freshly cracked black pepper.

SHRIMP ASPARAGUS AND PESTO image

Yield 4 people

Number Of Ingredients 8

1lb medium shrimp, peeled and deveined
1 bunch asparagus cut into 2in pieces
1/2c toasted pine nuts
3-4tbs pesto
1 clove minced garlic
3/4lb angel hair pasta
salt and pepper to taste
olive oil

Steps:

Cook pasta according to package directions keep warm until ready to use. Heat a skillet with a little bit of olive oil, add your garlic and shrimp and saute until shrimp turn pink and are cooked through. remove the shrimp and set aside. add your asparagus to the pan and saute until tender. Add your toasted pine nuts, shrimp and pasta back to the pan, add your pesto and stir it into the pasta heat through for about 2 min until everything is well combined.