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.
SUPER QUICK GRILLED SCALLOPS | with pesto pasta!
#grilledscallops #scallops #easymealideas
Let's make SUPER QUICK GRILLED SCALLOPS!
0:00 INTRO
0:35 SKEWERS
0:55 PESTO
1:30 SCALLOPS
2:10 SPINACH, TOMATOES, OLIVES
2:25 PRE-HEAT GRILL
2:35 PASTA
2:55 GRILL SCALLOPS
3:35 PESTO PASTA
4:10 SERVE
A huge shoutout to our friends at CHOOSE CANADIAN SEAFOOD for this SUPER QUICK GRILLED SCALLOPS WITH PESTO PASTA recipe! They first got our attention when they described it as an easy weeknight meal idea the entire family will enjoy. Happy to report that it’s true, but this recipe also has another essential thing going for it - it’s absolutely delicious, too!
Here’s why this recipe works:
- The main feature is scallops which are high in protein but low in both calories and fat.
- The pasta portion is easy to make.
- The scallops and pasta are both flavoured with pesto.
- The entire recipe takes just 30 minutes to make.
Now, if scallops are what brought you here, we also have a few more recipes that put their fabulous flavour to good use. Check out our CREAMY SEAFOOD CHOWDER, made even more enjoyable when served with homemade POTATO DINNER ROLLS. We also have other fish and seafood recipes, so click that search button and find something delicious to make tonight!
Let’s get back to this feature, shall we? Time to make SUPER QUICK GRILLED SCALLOPS WITH PESTO PASTA:
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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
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.
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
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
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.
#shorts Grilled shrimp with Pesto Pasta #foodie #food #fyp #fypシ