Best 2 Pesto Shrimp Primavera Recipes

Indulge in a culinary journey with our delectable Pesto Shrimp Primavera, a vibrant and flavorful dish that combines the best of spring vegetables and succulent shrimp. This delightful recipe features tender-crisp asparagus, sweet bell peppers, and juicy cherry tomatoes, all sautéed in a luscious pesto sauce made from fresh basil, garlic, and pine nuts. Plump shrimp are added to the mix, cooking until perfectly tender and pink. Served over a bed of al dente pasta, this dish is a symphony of flavors and textures that will tantalize your taste buds.

For those seeking a vegetarian alternative, our delightful Vegetable Primavera offers a symphony of spring vegetables bathed in a creamy pesto sauce. This vibrant dish features an array of colorful vegetables, including tender asparagus, crisp bell peppers, and juicy cherry tomatoes, all sautéed to perfection. The creamy pesto sauce, made from fresh basil, garlic, and pine nuts, adds a layer of richness and flavor that complements the vegetables beautifully. Served over a bed of al dente pasta, this vegetarian delight is a satisfying and flavorful meal that will leave you feeling nourished and energized.

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:

Use fresh ingredients: Fresh vegetables and herbs will give your pesto shrimp primavera the best flavor. If you can, buy your ingredients from a local farmer's market or grow your own.
Make your own pesto: Store-bought pesto can be good, but homemade pesto is always better. It's easy to make and only takes a few minutes.
Don't overcook the shrimp: Shrimp cooks very quickly, so it's important not to overcook it. Otherwise, it will become tough and rubbery.
Add the shrimp at the end: Add the shrimp to the pasta at the very end of cooking, so it doesn't have time to overcook.
Serve immediately: Pesto shrimp primavera is best served immediately, while the pasta is still hot and the shrimp is still tender.

Conclusion:

Pesto shrimp primavera is a delicious and easy-to-make dish that's perfect for a quick and healthy meal. With its vibrant green color and fresh, flavorful ingredients, this dish is sure to please everyone at the table. So next time you're looking for a simple but satisfying meal, give pesto shrimp primavera a try.