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Luke's Creamy Pesto Shrimp Pasta is one of the most popular of current trending meals in the world. It’s appreciated by millions every day. It is easy, it is fast, it tastes delicious. They are fine and they look fantastic. Luke's Creamy Pesto Shrimp Pasta is something that I’ve loved my entire life.
Butter, cream, Parmesan cheese and pesto converge into a luxurious sauce to be served with cooked shrimp or crab meat and hot linguine. Bring a large pot of lightly salted water to a boil. Creamy Pesto Shrimp Pasta combines butter, cream, parmesan and basil pesto to create a delightful pasta dish that's perfect any night of the week.
To begin with this recipe, we must first prepare a few ingredients. You can have luke's creamy pesto shrimp pasta using 19 ingredients and 11 steps. Here is how you cook it.
Composition needed to make Luke's Creamy Pesto Shrimp Pasta:
- pasta
- 1/2 lb dried bowtie pasta
- 1 lb Shrimp: uncooked, pealed and deveined
- 1 tsp lemon juice
- 2 tbsp olive oil
- 1 dash salt
- 1 dash pepper
- 1 dash garlic powder
- 1 tsp pesto paste
- 2 cup asparagus: cut into 1 inch pieces
- 1 cup fresh grape tomatoes: cut into quarters
- 1 cup sundried tomatoes: thinly sliced
- sauce
- 2 tbsp butter
- 2 tbsp flour
- 1/4 tsp salt
- 1 dash pepper
- 1 1/2 cup milk
- 4 oz pesto paste
This Creamy Shrimp Pasta is definitely the best creamy pasta you can ever have. Creamy Shrimp Pasta reminds me of my favorite dish at Olive Garden with plump juicy shrimp and the easiest alfredo sauce. Rave reviews on this shrimp pasta! Important: do not boil the alfredo sauce once the cheese is in, or the cheese will separate from the cream.
Instructions to serve Luke's Creamy Pesto Shrimp Pasta:
- In large pot bring 4 quarts water to boil.
- Stir in pasta boil for 11 minutes stirring occasionally.
- While pasta is cooking begin making sauce. In small sauce pan melt butter over low heat
- Add flour, salt, and pepper and stir with wooden spoon until smooth.
- Stir in milk and raise heat to medium. Continue stirring until bubbles appear over entire surface. Then stir for additional 1 minute.
- Remove from heat, stir in 4 oz pesto paste, cover and set aside.
- By this time the pasta should be done. Drain and place in 2 qt casserole dish. Cover to retain heat.
- In large pan heat 1 tbl spoon olive oil. Add asparagus and grape tomatoes. Cover and cook over medium heat for 2-3 minutes just until asparagus becomes tender stirring occasionally.
- While vegetables are cooking place shrimp, lemon juice, tablespoon olive oil, teaspoon pesto, salt, pepper and garlic powder in small bowl and mix.
- Once asparagus are near tender add shrimp mix and cook 1-2 minutes over medium heat until shrimp turn pink. Do not over cook.
- Mix shrimp, vegetables, sauce and sun dried tomatoes with pasta in casserole dish and serve.
Lightened up shrimp cooked in a creamy garlic infused pesto cream sauce. Shrimp and pesto are a combo made in heaven. Add mushrooms, tomatoes and your favorite veggies to take it to the next level. To the pot of cooked pasta, add the cooked shrimp and tomatoes, cooked zucchini, butter, mascarpone cheese, and half the reserved pasta cooking water. This delicious Pesto Shrimp Fettuccine in White Wine Sauce is all about the flavor combination of zesty pesto, garlic, pasta and mushrooms.
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