© Copyright 2020, 20 Things to Cook This Month That Have Nothing to Do With Thanksgiving, 15 Vegan Muffin Recipes for Easy Breakfasts, 15 Comfort Food Dinners That Start With Creamy Alfredo Sauce, 2-Ingredient Snacks That Are Too Easy Not to Make, Use Your Stale Bread in These Savory Bread Puddings, 13 Spiked Apple Cider Cocktails to Celebrate the Season, 15 Comfort Food Casseroles Inspired by World Cuisines, 12 Recipes to Turn Extra Chicken into Healthy Main Dish Salads, 15 Ground Beef Soup Recipes for Easy Weeknight Dinners, Ground Turkey Slow Cooker Recipes for Easy Weeknight Meals, 11 Top Chicken Casseroles That Lean to the Healthy Side, 12 Classic Italian Recipes Made Easy in the Instant Pot, Nutrition 1 pound large shrimp, peeled and deveined. Here’s an idea that has easy weeknight meal written all over it: pesto shrimp! Bring a large pot of lightly salted water to a boil. My neighbors were over and were VERY impressed. There's less fat in the end, the linguini don't have to swim and there's no real need for butter. Easy and elegant. Throw the veggies in about three minutes before you add the parmesan (later than that, if you have already-tender veggies). I sauteed some sweet onion and red pepper before cooking the shrimp. I went with parsley because that’s what I had on hand, but you could also use basil or even just skip the herbs if you don’t happen to have them on hand. Kitchen hint: leftover Kirkland pesto sauce and be frozen in small containers for future use. This recipe for shrimp pesto pasta is spaghetti tossed in a flavorful pesto sauce, then topped with sauteed shrimp and tomatoes. For the pesto: In a food processor, puree the nuts, garlic and 2 tablespoons olive oil until smooth. Add the heavy cream and allow to reduce by half the volume, 2 to 3 minutes. I made this a little lower in fat by using lowfat margarine and half-and-half and it was awesome. Amount is based on available nutrient data. If I did- I'd be rating my own recipe, right? I used the Kirkland basil pesto sauce. I used fresh basil instead of parsley and added a bit of lemon zest. Add shrimp and... Deglaze pan with remaining lemon juice. One of our family's favorites, it's also great when made with crab meat instead of the shrimp. 2 pounds 21/25 count shrimp, peeled and deveined, 1/4 cup dry white wine, plus more if needed, 1/4 cup thin-sliced tomato skin, julienned, Sign up for the Recipe of the Day Newsletter Privacy Policy. Delicious! document.addEventListener('mousemove',loadFc975); document.removeEventListener('mousemove',loadFc975); © 2020 Discovery or its subsidiaries and affiliates. - Use 1/3 cup parmesan Thank you. Bring a large pot of salted water to a boil and cook the pasta according to package directions. Stir in cream, and season with pepper. Allrecipes is part of the Meredith Food Group. Cooked until warm and served over fettucine. I grated fresh parmesan as well. Finish seasoning with salt, pepper and additional wine if necessary. Want a lighter, more colorful version? Filed Under: Dinner, Everyday Meals, Featured Recipes, Pasta, Quick & Easy Dinners Tagged With: Italian food, Pesto, Shrimp, Spaghetti, Tomatoes. Finally, drizzle in the remaining 2 tablespoons olive oil to finish. Pesto shrimp is a dinnertime win! Directions In a large skillet over medium heat, heat oil. Information is not currently available for this nutrient. Finally, add the pasta and stir. Serve over the hot linguine. Yes, you can make your own pesto, but there are so many high quality store bought versions these days that I feel like it’s not always worth the extra time and effort. A new family favorite. } Add the shrimp and sprinkle with Italian seasoning, salt and pepper. AWESOME! Cook for 2-4 minutes or until shrimp are just pink and opaque. Add linguine pasta, and cook for 8 to 10 minutes, or … Still hungry? I just love this plate, you will too. Blend until … Drain the pasta and add it to the pan with the shrimp. Another awesome addition to this dish would be pine nuts, or even some sauteed zucchini! This sounds delicious and I’m going to try it tonight for a potluck I don’t have time to make something more complicated for. I used frozen cooked shrimp with tail off. My family gobbled it all up, 2nds and 3rds for everyone. Others had mentioned the sauce being too thing when using half and half but mine was REALLY thick! This is the second time I've made this recipe. You saved Creamy Pesto Shrimp to your. Cook 6 to 8 minutes, stirring constantly. I also used already cooked shrimp - the KEY to using these is to run them under water first to defrost them...THEN add then to sauce (wont make the sauce so thin) I put the whole thing over wheat pasta soo good! I’m definitely going to be turning to this shrimp pesto pasta when I need a speedy dinner. Made this tonight for dinner. document.addEventListener('scroll',loadFc975); This was absolutely wonderful!!!! I love how easy it is to pull together. Finally, drizzle in the remaining 2 tablespoons olive oil to finish. - Use 1/3 cup parmesan That's something I can handle!! The first time I followed the recipe exactly and thought it was way too oily way too salty and didn't have NEARLY enough basil flavor...and don't even get me started on the almost 45 grams of fat per serving!! One thing I will point out is to be careful when adding the parmesan. By the way: I changed absolutely NOTHING. Required fields are marked *. Still needs more basil in my opinion but I think using fresh as opposed to dried would do the trick!! - Prep a diced green pepper or red pepper, or any fave veggies (aparagus, broccoli, mushrooms) ahead of time Add chicken broth and linguine and bring to a boil. A fresh and easy dinner that’s quick to make and packed with flavor! s.setAttribute('data-uid','975113743e-XX');document.head.appendChild(s) Stir in the shrimp, and cook until they turn pink, about 5 minutes. After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. I’ll let you know in either case how it all turned out, but I have high hopes! inited975=!1; As a perfectionist, I cook the shrimp (scampi are even better) aside in a little olive oil, 2 whole cloves of garlic and a fourth cup of dry white wine for those 2 or 3 minutes necessary to make them succulent... then toss them into the mascarpone and linguini. Allow to warm for 2 minutes, and then portion and serve. I also used half and half to reduce the fat content. I plan to at least DOUBLE the recipe but do you have any suggestions as to how I can “pad” it more for 10+ people? Mine too. Follow Dinner at the Zoo on Facebook, Twitter, Instagram and Pinterest for more great recipe ideas! All rights reserved. Stir in the pesto. pesto pasta, shrimp pasta, shrimp pesto pasta, (or equal parts garlic powder dried basil and dried oregano). Add the cherry tomatoes and parmesan cheese to the pan. The key may be to simmer it a bit longer on medium-low heat. mmmm good! Delish! Top with the parsley and tomatoes. This is my 1st rating and I couldnt resist rating this one...I did do a few things different - nothing drastic though....I added about 4 cloves of minces garlic to butter, used 1 c heavy cream and 1 c skim milk (for calories purposes), since I used only half of the alloted hesvy cream, I added a little corn starch to thicken just a bit though (about tbsp).