Best 5 Fresh Pesto Shrimp Pasta Recipes

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PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

A dash of red pepper puts zip in this lively main dish from Gloria Jones Grenga of Newnan, Georgia.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 9

8 ounces uncooked spaghetti
3 tablespoons olive oil, divided
1 cup loosely packed fresh basil leaves
1/4 cup lemon juice
2 garlic cloves, peeled
1/2 teaspoon salt
1 pound fresh asparagus, trimmed and cut into 2-inch pieces
3/4 pound uncooked medium shrimp, peeled and deveined
1/8 teaspoon crushed red pepper flakes

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.

Nutrition Facts : Calories 393 calories, Fat 12g fat (2g saturated fat), Cholesterol 103mg cholesterol, Sodium 406mg sodium, Carbohydrate 47g carbohydrate (3g sugars, Fiber 3g fiber), Protein 23g protein.

PESTO PASTA WITH 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 AND FRESH PESTO PASTA RECIPE



Shrimp and Fresh Pesto Pasta Recipe image

A super easy, simple to make and totally delicious shrimp and fresh pesto pasta recipe. The dish makes a perfect, and quick, supper or salad.

Provided by Elaine Lemm

Categories     Dinner     Entree     Lunch     Salads     Pasta

Time 35m

Yield 4

Number Of Ingredients 11

1 cup fresh basil (stalks removed)
1/2 garlic clove
4 to 6 tablespoons extra-virgin olive oil
2 tablespoons Pecorino Romano cheese (freshly grated)
2 tablespoons Parmesan cheese (freshly grated)
2 tablespoons pine nuts (pignoli)
Kosher salt (to taste)
8 ounces dried tagliatelle or spaghetti
8 ounces shrimp (cleaned)
1 tablespoon vegetable oil
1 cup cherry tomatoes (halved)

Steps:

  • Gather your ingredients and start by making the pesto.
  • Place the basil and garlic into a food processor and pulse several times.
  • With the motor running continuously, slowly add the olive oil through the top funnel to form a thick (but not oily) paste. You may need less olive oil than the recipe states.
  • Add the Pecorino and Parmesan and pulse two or three times.
  • Finally, add the pine nuts (pignoli) and stir. Taste and add a tiny pinch of salt if needed. Scoop the pesto into a bowl, cover with a tea cloth, and put to one side.
  • Cook the tagliatelle according to the packet instructions in a large volume of boiling lightly salted water (approximately 8 to 10 minutes). The pasta should be slightly firm (al dente).
  • While the pasta is cooking, check over the shrimp to make sure they are clean and there is no black vein remaining down the back. If there is, wipe with a paper towel.
  • Heat the oil in a non-stick skillet to hot, but not smoking. Add the shrimp and fry until the shrimp are pink through to the middle. Remove from the pan and keep warm.
  • Add the halved cherry tomatoes to the pan you cooked the shrimp in, sprinkle with a tiny pinch of salt, and cook over a medium for 3 to 4 minutes to soften the tomatoes. Keep warm.
  • Drain the pasta reserving a cup of the cooking water.
  • Toss the pasta in a large warmed bowl. Stir the pesto through one tablespoon at a time until you have the strength of taste you want; pesto is a very strong flavoured, so be careful not to drown the pasta. If the pasta feels a little dry, add a bit of the cooking water and stir through.
  • Add the shrimp and cherry tomatoes, stir again.
  • Serve immediately in warmed pasta bowls. The shrimp pesto is also good cold and served as a summer salad.

Nutrition Facts : Calories 271 kcal, Carbohydrate 21 g, Cholesterol 125 mg, Fiber 1 g, Protein 19 g, SaturatedFat 2 g, Sodium 707 mg, Sugar 2 g, Fat 13 g, ServingSize 4 servings, UnsaturatedFat 0 g

PESTO SHRIMP PASTA



Pesto Shrimp Pasta image

This is a great dish for company!

Provided by averynmartin

Categories     World Cuisine Recipes     European     Italian

Time 40m

Yield 6

Number Of Ingredients 10

1 (8 ounce) package spaghetti
1 cup fresh basil leaves
¼ cup lemon juice
3 tablespoons olive oil
1 clove garlic, or to taste
½ teaspoon salt
2 teaspoons olive oil
1 (8 ounce) package sugar snap peas
¾ pound peeled and deveined shrimp
⅛ teaspoon crushed red pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook spaghetti in the boiling water, stirring occasionally until cooked through but firm to the bite, about 12 minutes; drain.
  • Blend basil, lemon juice, 3 tablespoons olive oil, garlic, and salt in a blender until smooth.
  • Heat 2 teaspoons olive oil in a skillet over medium heat. Cook and stir sugar snap peas in hot oil until tender, about 5 minutes. Add shrimp and red pepper; continue to cook until the shrimp are bright pink on the outside and the meat is no longer transparent in the center, about 5 minutes. Stir basil sauce into the shrimp mixture and remove from heat; spoon over spaghetti to serve.

Nutrition Facts : Calories 279.2 calories, Carbohydrate 32.3 g, Cholesterol 86.1 mg, Fat 9.4 g, Fiber 2.3 g, Protein 15.3 g, SaturatedFat 1.4 g, Sodium 295.6 mg, Sugar 1.3 g

FRESH PESTO SHRIMP PASTA



Fresh Pesto Shrimp Pasta image

Provided by Robert Irvine : Food Network

Categories     main-dish

Time 25m

Yield 6 portions

Number Of Ingredients 15

1/4 cup pine nuts
2 tablespoons minced garlic
1/4 cup olive oil
1 cup fresh basil leaves
1/4 cup fresh mint leaves
1/2 cup grated Parmesan
2 tablespoons grapeseed oil
2 pounds 21/25 count shrimp, peeled and deveined
2 tablespoons minced red onion
1/4 cup dry white wine, plus more if needed
1 cup heavy cream
1 pound spaghetti, cooked
Salt and freshly ground black pepper
1 tablespoon minced fresh parsley
1/4 cup thin-sliced tomato skin, julienned

Steps:

  • For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Next, add the basil and mint and pulse until the leaves are minced. Add the cheese and pulse 4 to 5 times. Finally, drizzle in the remaining 2 tablespoons olive oil to finish.
  • For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. Next, add the shrimp and reduce the heat to medium. Continue to cook the shrimp until medium doneness, about 2 minutes, stirring throughout the time. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. Finally, add the pasta and stir. Finish seasoning with salt, pepper and additional wine if necessary. Allow to warm for 2 minutes, and then portion and serve. Top with the parsley and tomatoes.

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