Pasta with zucchini pesto, shrimp, and mozzarella is the perfect summer recipe: light, tasty, and ideal for the hottest days. The zucchini pesto, made with almonds, basil, and zucchini flowers, blends ...

Add shrimp; cook, turning once, until opaque, 3-4 minutes per side. In pot, toss pasta with shrimp, artichoke hearts, tomato, olives, and reserved pesto. Transfer mixture to serving bowl.

This low-carb twist on shrimp scampi swaps pasta for zucchini noodles and adds bright pesto for a burst of flavor. It’s quick ...

For the Pasta: Bring 4 cups of water to a boil Add 8oz of your favorite pasta Boil for 8-12 minutes, until tender Shrimp & Scallops: Season 3 scallops and 4 shrimp with garlic powder, salt, pepper ...

Pour in the pesto, along with 1/4 cup pasta water and toss until combined. Cover the pot to keep warm. 3 Meanwhile, in a small sauté pan, set over medium-high heat, add the olive oil.

Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes.

Set aside. Drain the pasta, reserving 1 cup of pasta water. Add in pesto and coat until well combined. Add in cherry tomatoes, Parmesan cheese and zest of lemon. Adjust seasoning as needed and serve.

Meanwhile, bring a large pot of salted water to a boil. Add the pasta and cook according to the package directions for al dente. Reserve 1 cup cooking water, then drain the pasta.

Vegetable Noodles with Shrimp and Pistachio Pesto Ingredients: 6 TB roasted pistachios, divided 1 garlic clove, chopped 1 tsp lemon zest ¼ tsp salt ¼ tsp black pepper 2 C basil leaves 1 TB lemon ...

Chop, toss, and roast crispy potatoes, browned sausage, and add seasonings as well to enhance the flavors. This recipe can be ...

Add shrimp and cook, stirring occasionally, until pink, about 3 minutes. Add wine, increase heat to high and continue cooking until the shrimp are curled and the wine is reduced, about 3 minutes.