Best 7 Pesto Shrimp Pasta Toss Recipes

SHRIMP PESTO PASTA WITH ASPARAGUS

Steps:

• To a food processor add basil, parsley, parmesan, pine nuts, garlic and season with salt and pepper to taste (I use 1/2 tsp salt and 1/4 tsp pepper).
• Pulse until finely chopped, then with processor running slowly pour in olive oil and let run several seconds until it's well combined and smooth.
• Boil pasta in salted water according to directions on package, reserve 1/3 cup pasta water before draining.
• While pasta is cooking, heat 1 Tbsp olive oil in a large saute pan over medium-high heat. Add shrimp, season with salt and pepper and cook, tossing occasionally until opaque throughout and outsides are pink, about 3 - 4 minutes.
• Pour lemon juice over shrimp and toss. Add pasta and asparagus to pan with shrimp and toss while seasoning with salt and pepper to taste.
• Let it cool for one minute (I just like to do this so it doesn't cook the pesto), and add the pesto and toss to coat, thin with reserved pasta water as desired. Serve immediately.

PESTO PASTA WITH SHRIMP

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.

PESTO SHRIMP PASTA

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.

PESTO SHRIMP PASTA

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.

SHRIMP PESTO PASTA

Steps:

• Add the pine nuts to a small pan on medium heat and let toast until you can just smell the pine nuts.
• Add toasted pine nuts, basil, garlic and Parmesan cheese to food processor and blend while slowly pouring in the olive oil through the food chute.
• In a large bowl, toss the shrimp in 1/2 cup pesto and let sit for 15 minutes.
• While the shrimp marinates, cook the pasta one minute shy of the package instructions.
• Drain and set aside, reserving 1/4 cup pasta water. Do not rinse.
• Heat a large skillet over medium high heat.
• Scrape the pesto off the shrimp and add to the hot pan, cooking on each side for 1-2 minutes.
• Add pasta and the remaining pesto to the pan and toss with shrimp until heated through.
• Optional: Thin sauce with pasta water, 1 tablespoon at a time, until desired consistency.
• Top with Parmesan cheese before serving.

CREAMY PESTO SHRIMP

Steps:

• Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
• In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
• Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
• Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.

SHRIMP TORTELLINI PASTA TOSS

Steps:

• Cook tortellini according to package directions, adding peas during the last 5 minutes of cooking., Meanwhile, in a large nonstick skillet, heat 2 tablespoons oil over medium-high heat. Add shrimp; cook and stir 2 minutes. Add garlic; cook 1-2 minutes longer or until shrimp turn pink., Drain tortellini mixture; add to skillet. Stir in salt, thyme, pepper and remaining oil; toss to coat.