3 c Uncooked medium shell macaro 1 tb Olive or vegetable oil 1 c Pesto or 1 Container (8 ounces) pesto 1/2 c Small pitted ripe olives 1/4 c White wine vinegar 4 Italian plum tomatoes, each -Into 4 wedges 4 c Coarsely shredded spinach Grated parmesan cheese, if -desired 1 pk (6 ounces) frozen tiny -Shrimp, thawed Cook macaroni as directed on package. Rinse in cold water and drain; toss with oil. Mix pesto, olives, vinegar and tomatoes in large bowl. Arrange 2 cups macaroni and 2 cups spinach on olive mixture; repeat with remaining macaroni and spinach. Cover and refrigerate at least 2 hours. Add shrimp. Toss and sprinkle with cheese. 6 SERVINGS (ABOUT 1-1/4 CUPS EACH); 515 CALORIES PER SERVING.
How To make Shrimp Pesto Salad's Videos
Pesto Shrimp Spaghetti - Cooked by Julie - Episode 56
Pesto Shrimp Spaghetti Recipe:
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.
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
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Cooking with Gina: Pesto shrimp avocado salad
A new segment on KCTV5 News This Morning we are calling “Cooking with Gina.”
She whipped up a summertime dish she’s calling “Pesto Shrimp Avocado Salad” with easy ingredients and easy to make. Take a look!