Best 6 Shrimp And Pesto Cream Sauce Recipes
Indulge in a culinary journey with our tantalizing shrimp and pesto cream sauce, a symphony of flavors that will delight your palate. Succulent shrimp are sautéed to perfection, then enveloped in a creamy pesto sauce bursting with fresh basil, vibrant pesto, and a hint of creaminess. This luscious dish is elevated with the addition of sun-dried tomatoes, adding a touch of sweetness and a burst of Mediterranean sunshine. Accompany this main course with a side of fluffy rice or crusty bread to soak up every drop of the delectable sauce. Alternatively, explore our collection of equally enticing recipes, including a creamy shrimp scampi pasta that combines succulent shrimp with a luscious scampi sauce, tossed with al dente pasta for a satisfying meal. If you prefer a quick and easy option, try our flavorful shrimp tacos, where succulent shrimp are seared and nestled in warm tortillas with a medley of fresh vegetables and a zesty lime crema. For a delightful appetizer or party snack, whip up our crispy shrimp and avocado bites, featuring succulent shrimp wrapped in crispy wonton wrappers and served with a creamy avocado dip.
Here are our top 6 tried and tested recipes!
SHRIMP WITH PESTO CREAM SAUCE RECIPE - (4.5/5)
Provided by hanley89
Number Of Ingredients 9
Steps:
- 1. Bring a large pot of salted water to a boil. Add pasta and cook for 8-10 minutes, or until al dente, drain 2. In a large skillet, mlet butter over medium heat. Add garlic and cooik until fragrant, about 1 minute. Add cream, slat and pepper. Cook 6 -8 minutes, stirring constantly 3. Add parmesan cheese into cream sauce, stirring until thoroughly mixed. Add pesto and blend into cream sauce. Cook suace for 3-5 minutes, until thickened 4.Stir in shrimp and cook until the shrimp turn pink, about 5 minutes. 5.Toss pasta into cream sauce and serve with bread and salad
CREAMY PESTO SHRIMP LINGUINE
This is a fantastic dish to impress friends with. They never suspect how easy it is to make. The pesto cream sauce makes it even more delectable than a typical Alfredo sauce.-Jessica Kempton, Logan, Utah
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 7
Steps:
- Cook linguine according to package directions., Meanwhile, in a large skillet, saute shrimp in butter until shrimp turn pink. Remove and set aside. Add cream to the pan; bring to a gentle boil. Reduce heat; cook, uncovered, for 4-6 minutes or until slightly thickened, stirring occasionally., Stir in the cheese, pesto and pepper until smooth. Return shrimp to the pan; heat through. Drain linguine; serve with sauce.
Nutrition Facts : Calories 1000 calories, Fat 73g fat (41g saturated fat), Cholesterol 355mg cholesterol, Sodium 727mg sodium, Carbohydrate 48g carbohydrate (2g sugars, Fiber 3g fiber), Protein 40g protein.
PESTO CREAM SAUCE
This absolutely combines the best ingredients to create a rich, velvety pesto sauce. It's sinfully delicious!
Provided by rosiella
Categories World Cuisine Recipes European Italian
Time 50m
Yield 8
Number Of Ingredients 14
Steps:
- Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
- Heat olive oil in a large skillet over medium heat. Saute onion until tender and translucent. Stir in garlic and butter, and saute until garlic is soft and fragrant, about 1 minute. Dissolve flour in milk, then stir in. Season with salt and pepper, and simmer 4 minutes, stirring constantly. Add cheese, and stir until melted. Stir in pesto. Add shrimp, mushrooms and tomatoes. Cook 4 minutes, or until heated through. Toss with pasta until evenly coated.
Nutrition Facts : Calories 677.2 calories, Carbohydrate 52.2 g, Cholesterol 154.9 mg, Fat 38.3 g, Fiber 3.8 g, Protein 33.6 g, SaturatedFat 16.6 g, Sodium 738.2 mg, Sugar 6.8 g
SHRIMP WITH PESTO CREAM
Make and share this Shrimp With Pesto Cream recipe from Food.com.
Provided by gailanng
Categories One Dish Meal
Time 50m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- Heat olive oil in large skillet over medium heat.
- Saute onion until tender and translucent.
- Stir in garlic and butter; saute until soft, about 1 minute.
- Dissolve flour in half-and-half, then stir into butter/garlic mixture.
- Season with salt and pepper; simmer 4 minutes, stirring constantly.
- Add cheese; stir until melted.
- Stir in pesto. Add shrimp, mushrooms and tomatoes.
- Cook 4 minutes or until heated through.
- Toss with pasta and coat evenly.
Nutrition Facts : Calories 1363.7, Fat 70.4, SaturatedFat 39.5, Cholesterol 415.2, Sodium 1502.9, Carbohydrate 111.8, Fiber 11.9, Sugar 5.2, Protein 73.2
SHRIMP WITH LINGUINE IN A PESTO CREAM SAUCE
Steps:
- Set a large 1-gallon stock pot of water to a boil and add the kosher salt. Place the linguine in the pot and stir the pot until the water returns to a boil. Cook the pasta until tender, but with a bit of resistance (al dente), about 12 minutes.
- While the pasta cooks, prepare the sauce. Set a 12-inch saute pan over medium-high heat. Add the butter and olive oil to the pan. Once the butter has melted, season the shrimp with 1 tablespoon of the Essence and 1/2 teaspoon of the salt and add the shrimp to the pan. Sear the shrimp until pink, about 1 minute, then turn over and cook for another minute. Remove the shrimp from the pan and set aside. Add the onions and saute until softened and lightly caramelized, about 4 to 5 minutes. Add the garlic to the pan and saute until fragrant, about 30 seconds. Add the cream, pesto, remaining tablespoon of Essence, remaining teaspoon of the salt to the pan and bring to a boil. Cook the sauce until the cream is reduced by half, about 2 minutes. Return the shrimp, linguine and the reserved cooking water to the pan and cook, tossing to incorporate for 3 to 5 minutes. Remove pan from the heat and add the parsley and parmesan cheese and toss to blend. Serve immediately.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch
- Published by William Morrow, 1993.
CREAMY PESTO SHRIMP
One of our family's favorites, it's also great when made with crab meat instead of the shrimp.
Provided by Loretta Buffa
Categories World Cuisine Recipes European Italian
Time 30m
Yield 8
Number Of Ingredients 7
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.
Nutrition Facts : Calories 646 calories, Carbohydrate 43 g, Cholesterol 210.4 mg, Fat 42.5 g, Fiber 2.7 g, Protein 23.1 g, SaturatedFat 24.3 g, Sodium 437.2 mg, Sugar 0.2 g
Tips:
- Use fresh, high-quality ingredients for the best flavor.
- Don't overcook the shrimp - they should be cooked through but still tender and juicy.
- If you don't have heavy cream, you can use half and half or even milk, but the sauce will be thinner.
- If you don't have pesto, you can make your own by blending together basil, olive oil, garlic, pine nuts, and Parmesan cheese.
- Serve the shrimp and pesto cream sauce over pasta, rice, or your favorite vegetables.
Conclusion:
This shrimp and pesto cream sauce is a quick and easy meal that is sure to please everyone at the table. The creamy sauce is rich and flavorful, and the shrimp are perfectly cooked. Serve it over pasta, rice, or your favorite vegetables for a delicious and satisfying meal.
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