pesto shrimp

This shrimp pesto pasta from Delish.com is the only pasta recipe you need this summer.

Shrimp Pesto Pasta

olive oil

garlic,

lb. medium shrimp, peeled and deveined

kosher salt

black pepper

chicken broth

lb. linguini

pesto

c. Parmesan,

lemon

red pepper flakes

It was fabulous!!  My husband went for seconds. He NEVER goes for seconds with pasta!   I used veggie pasta and also added sautéed onions and mushrooms. Perfect!!

I have used/served this many times. Every time my guests want the recipe. It is easy and delicious. A winning combination!

Excellent flavor! I tried it with Angel hair pasta, ended up clumpy. But the flavor was on point!

Pesto Shrimp Mushroom Pasta - fantastic Summer recipe.&nbsp; &nbsp;Large shrimp and spiral pasta are smothered in a delicious basil pesto sauce!&nbsp; &nbsp;Use spiral pasta for best results!

Pesto Shrimp Mushroom Pasta

shrimp (large, peeled, deveined)

salt

white mushrooms (sliced)

basil pesto

oz spiral pasta

basil

Heat large skillet on medium-high heat until hot.  Add olive oil - it should run without sizzling.  Add shrimp, season shrimp with 1/4 teaspoon salt and 1/4 teaspoon red pepper flakes, cook for about 3 minutes, turning once midway, until shrimp is pink and cooked through. Remove shrimp from the skillet.

Add another tablespoon of olive oil to the same, now empty, skillet.  Add sliced mushrooms.  Season mushrooms with 1/4 teaspoon salt.  Cook, stirring, until mushrooms release liquid and reduce in volume and get soft, for about a minute or two..  Add back the cooked shrimp.  Add 1/2 cup basil pesto and 1/2 cup chicken broth.  On medium heat, mix everything to combine.  Remove from heat.

Cook pasta according to package instructions.  Drain.  Add to the shrimp with sauce.  Top with chopped fresh basil.

Want to make basil pesto from scratch?  Here is a super flavorful and creamy 20-Minute Homemade Basil Pesto Recipe.

Tender, juicy, garlic-marinated shrimp brushed with a bright pesto sauce and piled high on creamy Parmesan risotto with fresh tomatoes and herbs sprinkled on it all. Wow wow wow! Diving in now! 

Pesto Shrimp and Parmesan Risotto

tablespoon butter

minced garlic or 1 minced shallot (or both)

1 cup DeLallo Risotto Arborio Rice

chicken broth + a little lemon juice)

broth

1/2 cup Parmesan cheese

optional: tiny drizzle of truffle oil

shrimp

garlic

lemon (optional)

DeLallo jarred pesto

beefsteak,

herbs

Marinate the Shrimp

Place the shrimp, garlic, 1 tablespoon olive oil, salt, and lemon zest in a bowl or plastic bag. Mix it all together so the shrimp is coated with all that flavor goodness. Stick it back in the fridge to let it marinate while you make the risotto (for about 1 hour, if you can).

Make the Risotto: In a large non-stick skillet over medium heat, melt the butter. Add the garlic or shallots and saute for a minute or two, until soft and fragrant.

Add the arborio rice, stir to coat with butter. Add the white wine and enjoy the sizzles. Add the broth, 1/2 cup at a time, and simmer/stir after each addition until the rice is soft and creamy.

When the risotto is done, add the Parmesan and stir until incorporated. Add truffle oil if you want (omg it&#8217;s so good). Salt + pepp to taste.

Make the Pesto Shrimp

Heat the remaining 1 tablespoon olive oil in a skillet over medium-high heat (I use nonstick for this). Add the shrimp and cook for 2-3 minutes on each side, depending on their size. Brush the cooked shrimp with the pesto for the last 60 seconds or so of cooking.

Serve risotto topped with those juicy pesto shrimp. Speckle some chopped fresh tomatoes around in there and top with herbs or something delicate and green (I used microgreens in the photo). Salt, pepper, a little more lemon juice and you&#8217;re in a very happy place.

Made this for dinner tonight and it was fantastic!  Thanks for the recipe!

Made this for dinner this week, and we are making it again this weekend! So, so, good. I added asparagus, too!

Very easy and so delicious! The pesto really brought everything together

This is so tasty, so easy and looks so fancy. It's become my go to for dinner parties and everyone is always so impressed.

Delicious! Definitely tasted restaurant quality.

Homemade pesto with basil from my garden makes a scrumptious addition to shrimp. Serve these for dinner or make them at your next BBQ!

Grilled Pesto Shrimp Skewers

basil leaves (chopped)

Parmigiano Reggiano

lbs jumbo shrimp (peeled and deveined (weight after peeled))

kosher salt and fresh pepper

wooden skewers

In a food processor pulse basil, garlic, parmesan cheese, salt and pepper until smooth.

Slowly add the olive oil while pulsing.

Combine raw shrimp with pesto and marinate a few hours in a bowl.

Soak wooden skewers in water at least 20 minutes (or use metal ones to avoid this step). Thread shrimp onto 7 skewers.

Heat an outdoor grill or indoor grill pan over medium-low heat until hot. Be sure the grates are clean and spray lightly with oil.

Place the shrimp on the hot grill and cook until shrimp turns pink on the bottom, about 3-4 minutes; turn and continue cooking until shrimp is opaque and cooked through, about 3-4 minutes.

I am 61 yo and just started trying seafood because it's so healthy for you.  I have tried before and it all tasted like fish sticks.  Well, I made this recipe with some palmin pesto noodles and it was the BOMB!

So light and delicious! I served these alongside your Orzo with Zucchini and Tomato recipe and it was great!

could I use frozen precooked shrimp somehow?

Tasty!  I had some basil that NEEDED to be used.  These tasted great right off the grill.

Great recipe.  Made several times and my family loves it.  Also- Love your recipes, try them all the time, thank you!!

Easy and delicious.   Tasty and light.  Definitely will make this again

https://www.youtube.com/watch?v=2R9pZrexuVM

Grilled Pesto Shrimp Skewers

These easy Grilled Pesto Shrimp Skewers are made with homemade basil pesto, you'll want to make them all summer long!

3 Freestyle Points 180 Calories
Print the full recipe here:
https://www.skinnytaste.com/grilled-pesto-shrimp-skewers/

How To Make Grilled Pesto Shrimp Skewers

This&nbsp;Pesto Shrimp Tomato Salad Recipe is ready in 10 minutes and it's a perfect quick lunch or light dinner meal for the week. Enjoy!&nbsp;

Pesto Shrimp Tomato Salad Recipe

lb shrimp (peeled)

Salt and black pepper

lettuces (chopped)

onion

cherry tomato (cut

Using paper towels, pat dry shrimp and add in a medium bowl.

Add salt and black pepper.

In a skillet, heat olive oil over high heat.

Add shrimp and cook for about 1-2 minutes each side or until cooked through. Set aside.

For the shrimp

In a large salad bowl, add lettuces, red onions, cherry tomatoes and cooked shrimp.

Add pesto and mix everything well to combine. Enjoy!

For the Salad

This was delicious and oh, so easy!!! I can’t eat onions so I substituted yellow bell pepper for color. YUM, YUM, YUM!!! Thanks for the wonderful recipe.

Top 5 pesto shrimp recipes from across the web

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Top Tags

Shrimp Pesto Pasta

Pesto Shrimp Mushroom Pasta

Pesto Shrimp and Parmesan Risotto

Grilled Pesto Shrimp Skewers

Pesto Shrimp Tomato Salad Recipe

Top 5 pesto shrimp recipes from across the web

The most viewed pesto shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Shrimp Pesto Pasta

Pesto Shrimp Mushroom Pasta

Pesto Shrimp and Parmesan Risotto

Grilled Pesto Shrimp Skewers

Pesto Shrimp Tomato Salad Recipe

The most viewed pesto shrimp recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine