SHRIMP WITH PESTO CREAM
Make and share this Shrimp With Pesto Cream recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large skillet over medium heat.
- Saute onion until tender and translucent.
- Stir in garlic and butter; saute until soft, about 1 minute.
- Dissolve flour in half-and-half, then stir into butter/garlic mixture.
- Season with salt and pepper; simmer 4 minutes, stirring constantly.
- Add cheese; stir until melted.
- Stir in pesto. Add shrimp, mushrooms and tomatoes.
- Cook 4 minutes or until heated through.
- Toss with pasta and coat evenly.
Nutrition Facts : Calories 1363.7, Fat 70.4, SaturatedFat 39.5, Cholesterol 415.2, Sodium 1502.9, Carbohydrate 111.8, Fiber 11.9, Sugar 5.2, Protein 73.2
SHRIMP & ROASTED PEPPER PENNE WITH PESTO CREAM
This is an easy dish but elegant enough to serve to guests. A nice loaf of French bread and green salad would round out the meal.
Provided by Claudia Dawn
Categories One Dish Meal
Time 15m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Cook pasta according to package directions.
- While pasta is cooking, in a large sauté pan, cook shrimp in olive oil until they just turn pink.
- Add julienned peppers, garlic, pesto and heavy cream.
- Bring to a boil and cook until the mixture is reduced by half.
- Transfer to very large shallow bowl.
- Add cooked, drained pasta and salt and pepper to taste and combine well.
- Sprinkle Parmesan cheese and serve.
Nutrition Facts : Calories 552.7, Fat 16.4, SaturatedFat 7.4, Cholesterol 206.3, Sodium 268.8, Carbohydrate 69.1, Fiber 8.9, Sugar 0.2, Protein 33.4
PENNE WITH SHRIMP AND SCALLION PESTO
Lemony shrimp tops pasta tossed with a homemade pesto that's perked up with scallion.
Provided by Food Network
Time 25m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Add the pasta and cook according to package instructions for al dente. Reserve 1/4 cup cooking water and then drain the pasta.
- Meanwhile, put the scallion greens, parsley, pine nuts, 1/4 cup oil, 1 teaspoon salt and a few grinds of pepper in the bowl of a food processor and pulse the until smooth. Set aside.
- Heat the remaining 2 tablespoons olive oil in a large skillet over medium heat. Add the scallion whites, garlic and lemon zest, and cook, stirring occasionally, until the garlic is soft and is begins to brown, about 2 minutes. Add the shrimp, season with a pinch each of salt and pepper, and cook, stirring occasionally, until the shrimp just begin to turn pink but are not completely cooked through, about 2 minutes. Add the lemon juice and scallion mixture, toss to combine, and bring to a quick simmer to heat through; remove from the heat.
- Add the drained pasta and reserved cooking water to the skillet. Toss until the pasta is coated with the sauce. Divide the pasta among 4 plates and season with pepper. Serve with lemon wedges and a green salad if using.
- Copyright 2016 Television Food Network, G.P. All rights reserved.
SALMON OR SHRIMP AND PESTO WITH PENNE
This is great with either leftover salmon or shrimp. One night we had a leftover salmon steak and another time we had extra boiled shrimp, it's great either way! I make my own pesto and have it ready frozen in ice cube forms, stored in zipper bags in the freezer. Lots of flavor from capers and olives (feel free to use Kalamata) create this extravagant meal from mere leftovers. Enjoy!
Provided by Penny Stettinius
Categories Penne
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Heat a large skillet and add the olive oil.
- Saute the onion until translucent.
- Add the garlic, and stir, saute about 2-3 more minutes.
- Then add the stock, and wine and slowly simmer until reduced by half.
- Taste and season with pepper then add the pesto, lemon juice and zest, the olives and capers and stir well.
- Remove from the heat and toss in the salmon or shrimp, the parsley and toss with the pasta.
- Serve in large pasta bowls.
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