Yes, you can make your own pesto, but there are so many high quality store bought versions these days that I feel like it’s not always worth the extra time and effort. Delicious!. - Prep a diced green pepper or red pepper, or any fave veggies (aparagus, broccoli, mushrooms) ahead of time I like to use spaghetti for my shrimp pesto pasta, but linguine or fettuccine would also be great. - Use 2 cups half-and-half Still needs more basil in my opinion but I think using fresh as opposed to dried would do the trick!! Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved, The ingredient list now reflects the servings specified. - Prep a diced green pepper or red pepper, or any fave veggies (aparagus, broccoli, mushrooms) ahead of time I plan to at least DOUBLE the recipe but do you have any suggestions as to how I can “pad” it more for 10+ people? I’ll let you know in either case how it all turned out, but I have high hopes! Add 1/4 cup pesto, stir, and then deglaze the pan with the white wine. var s=document.createElement('script');s.async=true;s.onload=function(){};s.src='//'; If I did- I'd be rating my own recipe, right? For the pasta: In saute pan over high heat, add the grapeseed oil and allow to come to the verge of smoking. I grated fresh parmesan as well. Mine too. I’m definitely going to be turning to this shrimp pesto pasta when I need a speedy dinner. Throw the veggies in about three minutes before you add the parmesan (later than that, if you have already-tender veggies). You can also subscribe without commenting. If you’ve been reading her for a while, you know I’m ALL about the easy dinner ideas. Pesto shrimp is a dinnertime win! In a large skillet, melt the butter over medium heat. Garnish with chopped parsley if desired. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain. Still hungry? A fresh and easy dinner that’s quick to make and packed with flavor! Cook for 2-4 minutes or until shrimp are just pink and opaque. My favorite pesto is the Kirkland brand at Costco, it comes in a jar in the refrigerated section. ), stir, and stir into the dish once the mixture is dissolved. mmmm good! Your email address will not be published. I also used already cooked shrimp - the KEY to using these is to run them under water first to defrost them...THEN add then to sauce (wont make the sauce so thin) I put the whole thing over wheat pasta soo good! Hope these tips help others! After the shrimp are medium, add the onions and allow to cook until translucent, another 2 minutes. All rights reserved. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption. Ingredients 1 (8 ounce) package spaghetti 1 cup fresh basil leaves ¼ cup lemon juice 3 tablespoons olive oil 1 clove garlic, or to taste ½ teaspoon salt 2 teaspoons olive oil 1 (8 ounce) package sugar snap peas ¾ pound peeled and deveined shrimp … I cheat and actually use a packaged creamy pesto sauce mix (Knorr...) but a TERRIFIC addition to this recipe is a can of diced Italian tomatoes. A minute before adding the parmesean cheese, I also added 1/2 cup of chopped red peppers, 1/2 cup chopped green peppers, 2 chopped green onions and 1 cup fresh sliced mushrooms! My family loved this recipe! Add comma separated list of ingredients to exclude from recipe. Heat the olive oil in a large pan over high heat. If the sauce is thinnish, get a drinking glass, add 1/2 cup water and a tablespoon of corn starch (no fat! The refrigerated store bought pesto tends to be superior in flavor to the shelf stable type, so go for the fresh stuff whenever possible! Let it cook. Add some parmesan and you've got a gourmet meal!