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How To make Grilled Shrimp w/Pasta Pesto Salad
GARNETT PJXG05A 1/3 pound Linguine
8 Extra-large shrimp, shelled, deveined
1 Green pepper; chopped
1 Red bell pepper; chopped
1/2 Lemon, for juice
Olive oil FOR PESTO: 1 1/2 Bunches Fresh Basil
1/2 Clove garlic
halved
1/2 Lemon :
for juice
3 1/2 tablespoons Olive oil
2 1/2 tablespoons Pine nuts toasted
4 teaspoons Fresh Parmesan :
grated
White pepper -- to taste
First prepare pesto: Puree basil, garlic, and lemon juice in food processor. With machine running, gradually add olive oil, then pine nuts. Stir in Parmesan and season to taste with white pepper. Cook linguine until al dente. Drain in a colander and rinse with cold water. Chill pasta in large bowl. Add pesto, peppers, and lemon juice and toss. Transfer to serving plates. Rub shrimp lightly with olive oil. Thread on a skewer and grill or broil until pink, about 3 to 5 minutes. Top pasta with 4 shrimp per serving.
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Grilled Shrimp With Pesto
Grilled shrimp with pesto is a perfect Summer dish and a great way to get some use out of your charcoal grill. Join Eric from Simply Elegant Home Cooking as he demonstrates his take on this classic dish. If you are in a hurry, you can use a store bought pesto for this dish which will speed up the cooking time, but Eric strongly recommends making a homemade pesto which is very simple.
There are several keys to this dish. The first is, be sure to get the grill nice and hot! Shrimp cook best over high heat which allows them to grill in only about 2-3 minutes per side. Grill the shrimp until they develop nice grill marks and carmelization but be sure to avoid over cooking!
When making the pesto, be sure to use the highest quality ingredients. You must use 24 month aged Parmigiano-Reggiano cheese that is bought in a block and grated right before mixing together with the other ingredients. This will ensure maximum freshness and flavor.
While the grill preheats, toss the shrimp in about half the pesto. This will ensure an even coating of flavor and will allow the shrimp to marinade for about 20 minutes. This is the perfect time to skewer the pesto covered shrimp.
Ingredients:
1 1/3 pound large shrimp (16-20 count per pound)
3/4 lemon cut into wedges for serving
Pesto:
1 1/2 cup fresh basil, densely packed
1/3 cup Italian extra virgin olive oil
1/2 cup aged Parmigiano-Reggiano cheese, grated
1/3 cup pine nuts
2 cloves garlic
1/4 teaspoon crushed red pepper flakes
Salt and pepper to taste
Zest of 1 lemon
Juice of 1/4 lemon
3/4 lemon cut into wedges for serving
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This recipe can satisfy a number of meal occasions. It's quick and easy so you can prepare it for a weeknight dinner. Yet it's also perfect for casual entertaining as it is packed with flavor and a touch of heat from the Italian herbs and crushed red pepper. Use jumbo shrimp if you want to make it impressive!
Ingredients!
4 oz. large shrimp
Pappardelle pasta
1 tbsp. chicken bouillon
1 tbsp. oil
1 tsp paprika
1 tsp Italian seasoning
1 onion powder
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp Cajun seasoning
2 tbsps. unsalted butter
1 small onion chopped
1/2 tbsp. minced garlic
2-3 tbsps. tomato paste
1 tsp dry pepper flakes
1 tsp Cajun seasoning
1 handful fresh spinach
1 cup heavy cream
1 cup parmesan cheese
salt and pepper to taste
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