Best Spicy Shrimp Pasta With Sun Blushed Pesto Sauce Recipes

SPICY PESTO SHRIMP FETTUCCINE WITH MUSHROOMS AND GARLIC

Steps:

• In a mixing bowl whisk together the seasoning mixture. Put the shrimp in the mixture and rub the seasoning onto the shrimp. Make sure the shrimp is well coated.
• Heat 1 Tablespoon of olive oil in a large skillet over medium heat.
• Add the shrimp to the hot pan and cook for about 1-2 minutes on each side, turning once midway. The shrimp will turn pink and you don't have to cook them all the way. They'll finish cooking in the sauce. Remove shrimp and set aside.
• Add second Tablespoon of olive oil to the same skillet. Once the pan is hot, add the sliced mushrooms and 1/4 teaspoon of salt. Cook, stirring for about 2-3 minutes until the mushrooms release their liquid, reduce in volume, and get soft.
• Add the minced garlic for the last minute of the sautéing mushrooms and cook for an additional minute. Add the cooked shrimp back to the pan.
• Stir in the pesto and deglaze the pan with the white wine. Add the chicken stock and allow the liquid to reduce, about 2 to 3 minutes. Set aside.
• In the meantime, bring a large pot of water to a boil, add the pasta and cook it according to instructions. Save about 1 cup of the pasta water to add to the shrimp sauce. Drain the pasta, but do not rinse.
• Add pasta to the skillet and stir until pasta is fully coated in the pesto alfredo sauce.
• Over low heat allow to warm for 2 minutes. Add additional pasta water if the skillet seems dry.
• Portion and serve. Season with more salt and additional red pepper flakes, if desired. Sprinkle with chopped fresh basil.

PESTO SHRIMP PASTA

Steps:

• Cook spaghetti according to package directions. Meanwhile, in a blender, combine 1 tablespoon oil, basil, lemon juice, garlic and salt; cover and process until smooth. , In a large skillet, saute asparagus in remaining oil until crisp-tender. Add shrimp and pepper flakes. Cook and stir until shrimp turn pink. , Drain spaghetti; place in a large bowl. Add basil mixture; toss to coat. Add shrimp mixture and mix well.

ONE PAN PASTA WITH CREAMY SHRIMP AND PESTO SAUCE

Steps:

• In a 4- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add pasta and cook, stirring occasionally, until tender to bite, 7 to 12 minutes. Drain and return to pan.
• Add shrimp, pesto, cream, broth, and dried tomatoes to pasta; stir over medium heat until hot and evenly incorporated, 2 to 3 minutes. Add salt and pepper to taste.

PASTA WITH SPICY SHRIMP AND SUN-DRIED TOMATOES

Steps:

• Heat 2 tablespoons oil in heavy large pot over medium-high heat.
• Add shrimp and sauté until pink, about 2 minutes.
• Using slotted spoon, transfer shrimp to medium bowl.
• Add remaining 1 tablespoon oil to same pot.
• Add shallots, sun-dried tomatoes, olives, garlic, lemon peel, and crushed red pepper.
• Sauté until shallots are soft, about 4 minutes.
• Add canned tomatoes and simmer until sauce thickens, about 3 minutes.
• Mix in basil.
• Return shrimp and any juices to sauce; stir to heat through, about 1 minute.
• Meanwhile, cook pasta in pot of boiling salted water until tender, but still firm to bite.
• Drain.
• Add pasta to sauce.
• Toss over medium heat until sauce coats pasta.
• Season with salt and pepper.
• Transfer to bowl; top with cheese.