CREAMY SHRIMP PESTO PASTA RECIPE RECIPES
PESTO SHRIMP PASTA RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
Total Time 30 minutes
Prep Time 15 minutes
Cook Time 15 minutes
Yield 4 servings.
Number Of Ingredients 9
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, FatContent 12g fat (2g saturated fat), CholesterolContent 103mg cholesterol, SodiumContent 406mg sodium, CarbohydrateContent 47g carbohydrate (3g sugars, FiberContent 3g fiber), ProteinContent 23g protein.
BEST SHRIMP PESTO PASTA RECIPE - HOW TO MAKE ... - DELISH
Steps:
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate. Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes. Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.
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BEST SHRIMP PESTO PASTA RECIPE - HOW TO MAKE ... - DELISH
This shrimp pesto pasta from Delish.com is the only pasta recipe you need this summer.
From delish.com
Reviews 4.7
Total Time 25 minutes
Category dinner, lunch, main dish
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Reviews 4.7
Total Time 25 minutes
Category dinner, lunch, main dish
- In a large skillet over medium heat, heat oil. Add garlic and cook until fragrant, about 1 minute. Add shrimp and squeeze in half the lemon juice. Season with salt and pepper and cook until shrimp are pink, about 2 minutes per side. Transfer to a plate. Deglaze pan with remaining lemon juice. Add chicken broth and linguine and bring to a boil. Cook until most chicken broth is absorbed and pasta al dente, about 10 minutes. Remove from heat and toss in pesto, Parmesan, lemon zest, and cooked shrimp. Top with more Parmesan and red pepper flakes and serve.
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Cooking pasta the way you would make risotto may sound new and hip. But it’s at least old enough to have been demonstrated to me in Rome in 1976, and I imagine as old as pasta itself. In this method, the liquid is minimized: there’s no need for a gallon per pound of pasta. The liquid is added gradually to the pasta, which absorbs it completely and thereby retains its starch. This makes the pasta creamy and rich; it also gains the flavor of the stock. You can use pretty much any pasta shape you like, but timing will vary depending on size. This approach may seem like more work than making pasta in the ordinary way. But as the making of the “sauce” is integrated into the pasta-cooking, it really becomes a one-dish meal — as interesting as risotto, and even a bit quicker. Here is a combination of gemelli with mushrooms and chicken to get you started.
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 558 per serving
From cooking.nytimes.com
Reviews 5
Total Time 45 minutes
Cuisine italian
Calories 558 per serving
- Begin tasting pasta 10 minutes after you add it; you want it to be tender but with a tiny bit of crunch. When pasta is about 3 to 4 minutes away from being done, add chicken and stir to combine. Continue to cook until chicken is done — it will be white on inside when cut — and pasta is how you like it. Taste, adjust seasoning, garnish with parsley and Parmesan if using, and serve.
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