PESTO GRILLED SHRIMP RECIPES
PESTO CORN SALAD WITH SHRIMP RECIPE: HOW TO MAKE IT
This recipe showcases the beautiful bounty of summer with its fresh corn, tomatoes and delicious basil. Prevent browning by spritzing the salad with lemon juice. —Deena Bowen, Chico, California
Provided by Taste of Home
Total Time 25 minutes
Prep Time 20 minutes
Cook Time 5 minutes
Yield 4 servings.
Number Of Ingredients 8
Steps:
- In a pot of boiling water, cook corn until tender, about 5 minutes. Drain; cool slightly. Meanwhile, in a food processor, pulse basil, oil and 1/4 teaspoon salt until blended., Cut corn from cob and place in a bowl. Stir in tomatoes, pepper and remaining salt. Add avocado and 2 tablespoons basil mixture; toss gently to combine. , Thread shrimp onto metal or soaked wooden skewers; brush with remaining basil mixture. Grill, covered, over medium heat until shrimp turn pink, 2-4 minutes per side. Remove shrimp from skewers; serve with corn mixture.
Nutrition Facts : Calories 371 calories, FatContent 22g fat (3g saturated fat), CholesterolContent 138mg cholesterol, SodiumContent 450mg sodium, CarbohydrateContent 25g carbohydrate (8g sugars, FiberContent 5g fiber), ProteinContent 23g protein.
PESTO SHRIMP PASTA RECIPE: HOW TO MAKE IT
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.
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Reviews 4.7
Total Time 25 minutes
Category dinner, lunch, main dish
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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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