Grilled Pesto Shrimp With Pasta Recipes

Steps:

• Pulse 3 cups fresh basil, 2 tablespoons toasted pine nuts and 1 garlic clove in a food processor. Pulse in 1/2 cup plain Greek yogurt and 2 tablespoons each grated Parmesan and olive oil until smooth. Cook 12 ounces bucatini; reserve 1/2 cup cooking water. Toss the pasta with the pesto, 1 pound steamed chopped asparagus, 8 ounces sauteed shrimp and the reserved cooking water. Top with toasted breadcrumbs.

Steps:

• Cook penne according to pkg. directions; drain and place in serving bowl or dish.
• Meanwhile, heat grill.
• In large bowl, combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir gently to coat well.
• Thread shrimp, zucchini and tomatoes onto skewers.
• When grill is heated, place skewers on grill over medium heat.
• Cook 6 to 8 minutes or until shrimp are pink and opaque, and vegetables are crisp tender, turning once.
• Remove shrimp and vegetables from skewers; add to penne.
• Add remaining 1/4 cup pesto, toss gently to mix.
• Sprinkle with parmesan cheese.

Steps:

• Fill a dish with water and soak skewers for 30 minutes.
• Preheat an outdoor grill for medium heat and lightly oil the grate.
• Thread shrimp onto skewers; place on a large serving dish. Brush skewers with 1 ounce pesto.
• Grill shrimp skewers on the preheated grill until they are bright pink on the outside and the meat is opaque, about 4 minutes per side. Brush cooked shrimp with 1 ounce pesto. Sprinkle with basil and serve with remaining pesto and lemon slices.

Steps:

• Place the first 6 ingredients in a food processor; pulse until finely chopped. Continue processing while gradually adding oil in a steady stream. Add Parmesan cheese, salt and pepper; pulse just until combined. Transfer 1/3 cup pesto to a large bowl. Add shrimp; toss to coat. Refrigerate, covered, 30 minutes., Thread shrimp onto 8 metal or soaked wooden skewers; place on greased grill rack. Cook, covered, over medium heat until shrimp turn pink, 5-6 minutes, turning once. Serve with remaining pesto.