Basil Pesto Pasta Salad w/ Sautéed Shrimp
Shrimp Pasta Salad w/ Basil Pesto (Serves 4-6)
Pesto
2 tablespoons of pine nuts
2 garlic cloves, minced
2 cups of fresh basil pesto leaves
½ cup of grated parmesan
½ of extra virgin olive oil
Shrimp
12 ounces of extra-large shrimp (21 to 25 per pound), peeled, deveined and tails removed
Sea salt
Cracked black peppercorn
Extra virgin olive oil
Salad
1-pound fusilli or other short, curly pasta
Sea salt for cooking pasta
1 tablespoon of extra virgin olive oil
1-pound of sauteed shrimp
12 ounces of cherry or grape tomatoes, halved
For the shrimp
Pat shrimp dry with paper towels and season with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat until it just reaches smoke point. Add shrimp in a single layer; don’t crowd the pan. Cook without stirring until the spotty brown & bottom edges turn pink; roughly 1-2 minutes. Flip and cook until opaque-; 30-60 seconds. Transfer shrimp to a bowl and let cool.
For the pesto
Process pine nuts, minced garlic, basil, parmesan and extra virgin olive oil in food processor or blender until smooth, scraping down the sides as necessary. Transfer to a small bowl & season with fine sea salt to taste.
For the salad
Bring a large pot of water to a boil. Add spiral pasta and handful of sea salt to the boiling water. Reserve ¼ cup of pasta water, drain pasta and transfer to a large bowl. Stir in oil and pasta water and let the mixture cool. When cool, add shrimp, tomatoes, and basil pesto.
Gordon Ramsay Cooks Shrimp Scampi In Just 10 Minutes | Ramsay in 10
Gordon is out to prove that all you need to make a stunning dish is 10 Minutes and incredible ingredients. So on Ramsay in 10 he's challenging some of his favourite chefs to prove that he's right. This week Gordon's first guest is none other than...him! Watch as he cooks up a delicious Shrimp Scampi with capellini Pasta that you can easily make on any busy evening. Check out the recipe here or below:
Yields 1 serving
Ingredients
8-12 each 16/20 peeled, deveined shrimp
4 oz dry capellini / angelhair pasta
2 Tbsp Extra Virgin Olive oil
3 each garlic bulbs
1 each large shallot, small diced
2 tsp chili flakes
2 each lemons
¼ cup white wine
2 Tbsp capers
½ Cup cherry tomatoes, halved
½ Cup seafood stock
2 oz butter, cubed
1 parmesan cheese wedge
1 sprig basil, picked
TT Salt and Fresh Cracked Black Pepper
Method
Add water to a 4 quart sauce pot. Salt liberally, cover with a lid bring to a boil.
Heat a medium nonstick sauté pan on medium heat with one tablespoon of olive oil. When hot add the shallots, finely grate the garlic bulbs into the pan and sauté for 2 minutes to soften them. Deglaze the pan with the white wine and cook until it is almost evaporated from the pan. Add the seafood stock, chilli flakes, capers, cherry tomatoes and lemons (zested and juiced). When the sauce comes to a simmer, season the raw shrimp with salt and pepper and poach in the liquid for about 1 minute per side. Add the cubed butter to melt. Taste and season the sauce accordingly.
Meanwhile, when the pot of water begins to boil, add the pasta and use tongs or a fork to gradually push it into the seasoned water as it starts to soften. Boil the pasta, stirring occasionally so it doesn’t stick together, for about 3-5 minutes, or until al dente. Strain the pasta and quickly add it to the pan with the scampi sauce and cooked shrimp. Toss the pasta in the sauce to coat evenly. Finally, tear the fresh basil leaves and toss into the pasta before plating.
Plate the cooked pasta into a medium size bowl with some height. Garnish with a grating of parmesan cheese.
Pesto Pasta Salad with Cajun Shrimp
Shrimp pesto pasta and Caesar salad
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Jess.aLittleBit
Hello friends! This is one of my favourite meals. It's very easy to and quick to make. If you're a fan of garlic and lemon you will enjoy this food. The pesto recipe was given to me by my friend Ivan, so I call it Ivan's famous pesto. It's a little different than most pestos because it uses pistachios rather than pine nuts. I like to use this pesto on pasta, salmon, or meatballs. But you can use it on anything you like!
As for the Caesar salad I follow the bon Appétit recipe, but do make a few adjustments. When I'm making this for 2 people I only use 3 TBSP of EVOO (extra virgin olive oil) rather than the 4 it calls for. However if I'm making this salad for 4 people rather than 2 than I do use 4 TBSP to make more dressing but still only 1.5 heads of romaine lettuce. 1.5 heads of romaine makes two large salads or 4 small salads. I also don't add in the parmesan cheese into the dressing and mix it in like the recipes says, I like to add it as a topping at the very end when the salad is dressed and plated.
Ivan's Famous Pesto
Makes 4 servings
2 cups fresh basil, packed
1/2 cup shredded parmesan cheese
1/3 cup pistachios
1/2 cup extra virgin olive oil
3 medium garlic cloves
1 small lemon, juiced
1/8 tsp ground black pepper
1/4 tsp salt
Bon Appetit Caesar Salad
1.5 heads romaine lettuce, washed and cut into bit size pieces
1 large garlic clove, sliced
3/4 tsp coarse salt
3-4 anchovy fillets
1 large egg yolk
1 small lemon, juiced
3/4 tsp dijion mustard
3-4 TBSP extra virgin olive oil
2 TBSP shredded parmesan cheese
MUSIC
ARTIST: Joakim Karud
TITLE: By The Croft
Artist: DJ Quads
Song: Bouquet of Roses
Shrimp Pesto Pasta salad with Creamy Pesto dressing
Shrimp Pesto Pasta salad with creamy pesto dressing is a delicious gourmet side dish for holiday menus and potlucks, but is also a fantastic full sized dinner option with cheese tortellini and fresh bites of sautéed shrimp. You will LOVE this pasta salad and after one bite, will be sure to be a favorite!
Get entire recipe here on Salty Side Dish
Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network
Ina's roasted shrimp and orzo is a fantastic make-ahead dish for a crowd!
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Ina Garten throws open the doors of her Hamptons home for delicious food, dazzling entertaining ideas and good fun on Barefoot Contessa.
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Roasted Shrimp and Orzo
Recipe courtesy of Ina Garten
Total: 1 hr 35 min
Prep: 20 min
Inactive: 1 hr
Cook: 15 min
Yield: 6 servings
Level: Easy
Ingredients
Kosher salt
Good olive oil
3/4 pound orzo pasta (rice-shaped pasta)
1/2 cup freshly squeezed lemon juice (3 lemons)
Freshly ground black pepper
2 pounds (16 to 18 count) shrimp, peeled and deveined
1 cup minced scallions, white and green parts
1 cup chopped fresh dill
1 cup chopped fresh flat-leaf parsley
1 hothouse cucumber, unpeeled, seeded, and medium-diced
1/2 cup small-diced red onion
3/4 pound good feta cheese, large diced
Directions
Preheat the oven to 400 degrees F.
Fill a large pot with water, add 1 tablespoon of salt and a splash of oil, and bring the water to a boil. Add the orzo and simmer for 9 to 11 minutes, stirring occasionally, until it's cooked al dente. Drain and pour into a large bowl. Whisk together the lemon juice, 1/2 cup olive oil, 2 teaspoons salt and 1 teaspoon of pepper. Pour over the hot pasta and stir well.
Meanwhile, place the shrimp on a sheet pan, drizzle with olive oil, and sprinkle with salt and pepper. Toss to combine and spread out in a single layer. Roast for 5 to 6 minutes, until the shrimp are cooked through. Don't overcook!
Add the shrimp to the orzo and then add the scallions, dill, parsley, cucumber, onion, 2 teaspoons salt, and 1 teaspoon pepper. Toss well. Add the feta and stir carefully. Set aside at room temperature for 1 hour to allow the flavors to blend, or refrigerate overnight. If refrigerated, taste again for seasonings and bring back to room temperature before serving.
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Ina Garten's Roasted Shrimp and Orzo | Barefoot Contessa | Food Network