Best Shrimp Paninis With Pesto Mayo Recipes

Shrimp with Linguine in a Pesto Cream Sauce image

Provided by Food Network

Time 35m

Yield 6 servings

Number Of Ingredients 22

1 pound linguine
1/4 cup kosher salt
2 tablespoons unsalted butter
2 tablespoons olive oil
1 1/2 pounds large shrimp, peeled and deveined
2 tablespoons Essence, divided, recipe follows
1 1/2 teaspoons salt, divided
1 cup finely chopped yellow onion
1 tablespoon minced garlic
1 1/2 cups heavy cream
1/2 cup pesto
1/2 cup reserved pasta cooking water
2 tablespoons chopped parsley leaves
1/4 cup grated Parmesan
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
Combine all ingredients thoroughly.
Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
Published by William Morrow, 1993.

Creamy Pesto Shrimp image

Provided by Julesong

Categories Vegetable

Time 30m

Yield 6-8 serving(s)

Number Of Ingredients 13

1 lb spinach linguine or 1 lb regular linguine
1/2 cup butter
3 cloves garlic, minced
1 whole shallot, minced
1 cup sliced fresh mushrooms
2 tablespoons chopped sun-dried tomatoes, reconstituted in warm water (measurement before reconstituting)
2 cups half-and-half
1/4 teaspoon white pepper, to taste
1 cup grated parmesan cheese
1/2 cup pesto sauce
1 lb uncooked large shrimp, peeled and de-veined
1/4-1/2 cup romano cheese or 1/4-1/2 cup parmesan cheese, grated,for garnish
freshly ground black pepper, for garnish

Steps:

Cook linguini according to package directions.
Drain and set aside.
In a large skillet, melt butter over medium heat.
Toss in the minced garlic, shallot, mushrooms, and reconstituted sundried tomatoes and sauté for 2 to 3 minutes, then stir in half and half and season with pepper.
Cook 6 to 8 minutes, while stirring.
Stir the Parmesan into the creamy mixture, stirring until well mixed.
Stir in the pesto, and cook for about 5 minutes, until thickened.
Stir in the shrimp and cook until they turn pink, about 5 minutes.
Re-heat the linguini (either in boiling water or microwave) and serve shrimp and sauce over the hot pasta.
Garnish with grated Romano and freshly ground black pepper.
Note: this recipe also works well with 1 pound of lump crab instead of 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.

Shrimp Paninis with Pesto Mayo image

Provided by Amy H.

Categories Sandwiches

Time 30m

Number Of Ingredients 17

8 slice quality sour dough sliced bread
green leaf lettuce
fresh roma tomato, thinly sliced
FOR THE SHRIMP
1 lb raw shrimp, shells removed, cleaned and deveined
1 Tbsp olive oil
1 Tbsp butter
1 Tbsp fresh lemon juice
1 tsp italian seasoning
1/2 tsp garlic powder
1/2 tsp salt
FOR THE PESTO MAYO
1 c mayonnaise (you can use reduced fat if you prefer)
1 Tbsp fresh lemon juice
1/2 c fresh, chopped basil
2 clove garlic, minced
1 Tbsp worcestershire sauce

Steps:

1. In a blender, mix together the mayonnaise and lemon juice, basil, garlic, and Worcestershire. Season to taste with salt and pepper. Set aside and chill until ready to use.
2. Pat shrimp with a paper towel until completely dry. Sprinkle with salt, pepper, garlic powder, and Italian seasoning.
3. Heat a large skillet over medium heat, and add butter and olive oil. When the butter melts, raise the heat to medium-high, and add shrimp all on one side. Cook the shrimp until pink and cooked through, about 5 minutes. Toss shrimp with 1 Tbsp. lemon juice.
4. Grill bread on a griddle pan in butter flavor cooking spray until lightly browned.
5. Spread mayonnaise on to both sides of bread, add shrimp, leaf lettuce and sliced roma tomato. Makes 4 sandwiches