Best 5 Shrimp With Green Chile Pesto Recipes

Indulge in a culinary adventure with our tantalizing shrimp with green chile pesto recipe, a harmonious blend of flavors that will delight your palate. Succulent shrimp, bathed in a vibrant green chile pesto, exudes a symphony of spicy, herbaceous notes, complemented by a hint of tangy lime. This delectable dish is a testament to the culinary magic that can be conjured with fresh, simple ingredients.

Prepare to embark on a culinary journey with our carefully curated collection of shrimp recipes. From the classic shrimp scampi with its garlicky, buttery sauce to the piquant shrimp creole, infused with the vibrant flavors of Cajun spices, each recipe promises a unique gustatory experience. Discover the delicate flavors of shrimp and avocado salad, a refreshing medley of textures and flavors, perfect for a light lunch or summer gathering.

For a taste of Asian-inspired cuisine, try our aromatic shrimp pad thai, where tender shrimp are tossed in a sweet and savory sauce, accompanied by rice noodles and an array of colorful vegetables. If you crave something a bit more substantial, our shrimp and grits recipe delivers a hearty and comforting dish, featuring succulent shrimp nestled in a creamy, cheesy grits base. And for a quick and easy weeknight meal, our shrimp tacos with mango salsa burst with tropical flavors, offering a delightful balance of sweet, savory, and spicy.

No matter your culinary preferences, our collection of shrimp recipes has something to satisfy every palate. So embark on this culinary odyssey, explore the diverse flavors and textures of shrimp, and create memorable meals that will leave your taste buds dancing.

Let's cook with our recipes!

SHRIMP PESTO PASTA

Shrimp Pesto Pasta image

Shrimp pesto pasta is an impressively fast and easy dinner recipe! Cover the noodles in glistening green basil pesto for a meal that pleases everyone.

Provided by Sonja Overhiser

Categories Main Dish

Time 25m

Yield 4

Number Of Ingredients 7

Ingredients

12 ounces long pasta noodles, like spaghetti, bucatini or linguine
1 pound large shrimp, deveined (tail on or off)
2 tablespoons olive oil
1/2 teaspoon each smoked paprika, garlic powder, onion powder and kosher salt
1/2 to 2/3 cup basil pesto*
1/2 cup pasta water, plus more as needed
Kosher salt

Steps:

If frozen, thaw the shrimp.
Start a pot of well salted water to a boil. Boil the pasta until it is just al dente. Start tasting a few minutes before the package recommends: you want it to be tender but still a little firm on the inside; usually around 7 to 8 minutes. Just before draining, reserve 1 cup pasta water! Then drain the pasta.
Pat the shrimp dry. In a medium bowl, mix the shrimp with spices. In a large skillet, heat the olive oil on medium high heat. Cook the shrimp for 1 to 2 minutes per side until opaque and cooked through, turning them with tongs. Remove from the heat and set aside.
Place the pasta in a bowl (not the pasta pot). Stir together the pasta, pesto, and 1/2 cup pasta water, tossing with tongs until the pesto is well distributed and the pasta water forms a creamy sauce. Add more pasta water if desired. Stir in 1/4 teaspoon kosher salt and taste. If the flavor doesn't pop, add a few more pinches until it does. Top with the cooked shrimp and serve immediately. (Store any leftovers refrigerated: note that pesto can get gummy when reheated, so it's best to eat leftovers cold or room temp.)

Nutrition Facts : Calories 621 calories, Sugar 2.6 g, Sodium 409.1 mg, Fat 23.8 g, SaturatedFat 3.8 g, TransFat 0.1 g, Carbohydrate 65 g, Fiber 3.1 g, Protein 35.9 g, Cholesterol 182.5 mg

CREAMY PESTO SHRIMP

Creamy Pesto Shrimp image

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

Ingredients

1 pound linguine pasta
½ cup butter
2 cups heavy cream
½ teaspoon ground black pepper
1 cup grated Parmesan cheese
⅓ cup pesto
1 pound large shrimp, peeled and deveined

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

SHRIMP WITH GREEN CHILI PESTO

Shrimp With Green Chili Pesto image

This hors d'oeuvres works really well on a buffet as it tasts great at room temperature. The pesto can be made days in advance. You can bake or grill.

Provided by riffraff

Categories Lunch/Snacks

Time 45m

Yield 10 serving(s)

Number Of Ingredients 8

Ingredients

1 cup parmesan cheese, grated
2 garlic cloves
6 mild green chilies, stem and seeds removed (or 2 4 oz cans of mild chilies, drained)
1/2 cup pine nuts
1/2 cup fresh parsley leaves
1/4 cup fresh cilantro leaves
3 tablespoons olive oil
1 1/2 lbs shrimp, shelled and deveined (26 to 30 per pound)

Steps:

Mix cheese and garlic in food processor till blended.
Add the chilies, pine nuts, parsley, cilantro and 2 or 3 tablespoons oil and process until a smooth paste.
This pesto can be made and refrigerated for several weeks before using.
Toss the shrimp in a bowl with pesto and refrigerate, covered for at least an hour.
Place shrimp on a foil covered sheet pan and bake at 350 degrees, uncovered for 15 to 20 minutes or until done.
Serve warm or at room temperature.

Nutrition Facts : Calories 207.9, Fat 12.8, SaturatedFat 2.9, Cholesterol 112.5, Sodium 769.8, Carbohydrate 4.5, Fiber 0.9, Sugar 1.7, Protein 19.1

SHRIMP AND CILANTRO PESTO QUESADILLA

Shrimp and Cilantro Pesto Quesadilla image

Cilantro adds its sharp green presence to this quesadilla, which is topped with a sprinkling of brassy ancho chile powder.

Provided by Bobby Flay | Bio & Top Recipes

Categories appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 16

Ingredients

4 large shrimp, shelled and deveined
Salt and freshly ground pepper
2 tablespoons olive oil, plus 1 tablespoon
3 (6-inch) tortillas or 8-inch tortillas cut to size
1/4 cup grated Monterey Jack
1/4 cup grated white cheddar
3 tablespoons Cilantro Pesto, recipe follows
1 teaspoon ancho chile powder
2 teaspoons sour cream, or to taste
2 cups firmly packed cilantro leaves
2 cloves garlic
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
2 teaspoons salt
1 teaspoon freshly ground black pepper
5 tablespoons olive oil

Steps:

Preheat the oven to 450 degrees F.
Season the shrimp with salt and pepper, to taste. In a small skillet over medium heat, heat 2 tablespoons of the olive oil and saute the shrimp for 1 1/2 minutes on each side. Reserve for garnish.
Place 2 tortillas on an ungreased baking sheet, sprinkle half the cheeses and 1 1/2 tablespoons pesto on each, and season, to taste, with salt and pepper. Stack the 2 layers and cover with the remaining tortilla. Brush with 1 tablespoon oil and sprinkle evenly with ancho chile powder. May be prepared 1 day ahead up to this point and refrigerated. Bake for 8 to 12 minutes or until the tortillas are slightly crisp and the cheese has melted.
Cut into quarters and serve hot, garnished with the shrimp, more pesto, and sour cream.
In a food processor, combine cilantro, garlic, pumpkinseeds, lime juice, salt and pepper. With the motor running, slowly add the olive oil until sauce is emulsified. May be prepared up to 2 days ahead, covered, and refrigerated. Bring to room temperature 1 hour before serving.
Yield: 1 cup

SUMMERY SHRIMP WITH PESTO

Summery Shrimp with Pesto image

This is "preppy" because it's pink and green. It's a summer recipe because home gardeners end up with too much basil and too many zucchini in July and August. I like to serve the pesto on the side because it is very potent and this way each person can control the potency.

Provided by anniegolden

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 35m

Yield 3

Number Of Ingredients 13

Ingredients

½ (12 ounce) package angel hair pasta
1 cup firmly packed fresh basil leaves, chopped
2 tablespoons olive oil
1 tablespoon lemon juice, or more to taste
1 teaspoon minced garlic, or more to taste
¼ teaspoon salt, or more to taste
⅛ teaspoon ground black pepper, or more to taste
2 tablespoons water, divided, or as needed
2 tablespoons butter
¾ pound large shrimp, peeled and deveined
6 scallions, thinly sliced, green and white parts separated
1 large clove garlic, minced
2 small zucchini, sliced 1/2-inch thick, or more to taste

Steps:

Bring a large pot of lightly salted water to a boil. Cook angel hair pasta in the boiling water, stirring occasionally, until tender yet firm to the bite, 4 to 5 minutes. Drain and set aside.
Add basil leaves, olive oil, lemon juice, garlic, salt, and pepper to a blender. Pulse and stir down. Drizzle in tiny amounts of water and continue to pulse and stir down, then blend to desired consistency.
Melt butter in the empty pasta pot. Saute shrimp over medium heat until bright pink and opaque, 3 to 5 minutes. Be careful not to overcook. Set aside.
Add white and light green parts of scallions to the pot and saute over medium heat for about 2 minutes. Add garlic; saute for 1 minute more. Add sliced zucchini and saute over medium-high heat, stirring and turning occasionally, until starting to brown, about 5 minutes. Adjust the heat so zucchini starts to caramelize, but don't cook to mush.
Quickly stir in 1 to 2 tablespoons water to scrape up the browned bits from the bottom of the pot. Cook for 30 seconds to reduce the liquid, then remove from heat. Stir in shrimp.
Spoon shrimp and zucchini over the pasta. Garnish with green onion tops. Serve with pesto on the side.

Nutrition Facts : Calories 423.6 calories, Carbohydrate 37.2 g, Cholesterol 192.6 mg, Fat 19.4 g, Fiber 3.9 g, Protein 26.6 g, SaturatedFat 6.4 g, Sodium 574 mg, Sugar 3.2 g

Tips:

For the best flavor, use fresh, ripe ingredients.
If you don't have a food processor, you can chop the cilantro, parsley, and basil by hand.
If you don't have green chiles, you can use another type of mild chili pepper, such as poblano peppers or Anaheim peppers.
If you don't have pine nuts, you can use another type of nut, such as almonds or walnuts.
Be careful not to overcook the shrimp. They should be cooked through but still slightly pink in the center.
Serve the shrimp with your favorite sides, such as rice, pasta, or vegetables.

Conclusion:

This shrimp with green chile pesto is a delicious and easy-to-make meal that is perfect for any occasion. The shrimp are cooked to perfection and the pesto is flavorful and zesty. This dish is sure to be a hit with your family and friends.