Best 2 Pesto Shrimp Primavera Recipes

Are you looking for a delightful and flavorful dish that will tantalize your taste buds? Look no further than pesto shrimp primavera! This delectable dish combines vibrant green pesto, succulent shrimp, and a medley of colorful vegetables tossed in a light and zesty sauce. With a symphony of flavors and textures, pesto shrimp primavera is a culinary masterpiece that is not only delicious but also visually appealing. So grab your apron and get ready to embark on a culinary journey as we explore the art of creating this delectable dish.

Let's cook with our recipes!

PESTO PASTA PRIMAVERA WITH SHRIMP

Pesto Pasta Primavera With Shrimp image

Make and share this Pesto Pasta Primavera With Shrimp recipe from Food.com.

Provided by JackieOhNo

Categories European

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

Ingredients

12 ounces long fusilli
2 tablespoons pine nuts
2 tablespoons olive oil
1 lb shrimp, preferably extra-large, peeled and deveined
8 ounces yellow squash, halved lengthwise, diagonally cut into 1/4-inch-thick slices
1 (7 ounce) container pesto sauce, about 3/4 cup
1 (8 ounce) package frozen sugar snap peas, thawed
12 ounces cherry tomatoes, halved, about 1-1/2 cups
8 ounces bocconcini, halved (small mozzarella balls)
1 cup fresh basil, coarsely chopped

Steps:

Cook pasta according to package directions; drain, reserving 1/2 cup cooking water. Meanwhile, heat large, deep skillet over medium heat. Add pine nuts; cook, stirring, until just golden, 1-2 minutes. Remove nuts from pan; reserve.
In same skillet, heat oil. Add shrimp; cook, stirring, until just turning pink, 1-2 minutes. Add squash; cook until slightly softened, 2-3 minutes. Add reserved cooking water and pesto, then snap peas and pasta; gently toss until well-coated and heated through. Remove from heat; stir in tomatoes, bocconcini and basil. Serve sprinkled with pine nuts.

PESTO SHRIMP PRIMAVERA

Pesto Shrimp Primavera image

This is a simple dish. If you use the already made pesto in the refrigerated section, people will think you worked forever to make this. I can not eat this-I'm allergic to seafood--but my family tells me it's wonderful (I hate them).

Provided by southern chef in lo

Categories One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1 (1 lb) package penne pasta, cooked according to the package
1 (7 ounce) container of refrigerated pesto sauce, divided (or make one if you like)
1 red bell pepper, seeded and thinly sliced
1 orange bell pepper, seeded and thinly sliced
1 small red onion, peeled and chopped
2 tablespoons olive oil
1 zucchini, quartered lengthwise and slice about 2 cups
1 lb large shrimp, peeled and divined
1 teaspoon salt

Steps:

Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
Top the pasta with mixture; add the remaining pesto and toss.

Tips:

For the best flavor, use fresh basil and pesto. If using store-bought pesto, choose a high-quality brand.
To save time, you can use frozen or pre-cooked shrimp.
If you don't have asparagus, you can use another green vegetable, such as broccoli or green beans.
Don't overcrowd the pan when cooking the shrimp. This will prevent them from cooking evenly.
Serve the pesto shrimp primavera immediately, garnished with fresh basil and Parmesan cheese.

Conclusion:

Pesto shrimp primavera is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is packed with flavor and healthy ingredients, and it can be on the table in under 30 minutes. So next time you are looking for a quick and easy meal, give pesto shrimp primavera a try. You won't be disappointed!