Tuscan Kale Pesto Pizza With Shrimp Scampi Recipes

TUSCAN SHRIMP

Provided by Robert Irvine : Food Network

Categories main-dish

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

Tuscan Shrimp image

Steps:

Add the oil to a large saute pan over high heat. Next, add the shrimp and cook. Sprinkle the shrimp with the salt and pepper, with a stirring motion, and cook until the shrimp are medium-rare in temperature, about 2 minutes. Next, deglaze the pan with the wine and add the tapenade. Reduce the heat and stir the tapenade into the shrimp. After blending the tapenade in, add the marinara, stir again and allow to warm, about 2 minutes. Finally, add the cooked spaghetti, stir and warm until the spaghetti is hot, about 3 minutes. Again, toss and serve or portion the pasta. Finish with the Parmesan and basil.

Ingredients

2 tablespoons grapeseed oil
1 1/4 pounds (21 to 25 count) shrimp, peeled and deveined
1 teaspoon salt
1 teaspoon ground pepper
1/4 cup white wine, such as chardonnay
1/2 cup olive tapenade
1 1/2 cups marinara of choice
1 pound cooked spaghetti
1/4 cup fresh grated Parmesan
2 tablespoons thinly sliced fresh basil

MY SPECIAL SHRIMP SCAMPI FLORENTINE

This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.

Provided by Valerie

Categories Main Dish Recipes Seafood Main Dish Recipes Shrimp 100+ Shrimp Scampi Recipes

Time 40m

Yield 4

Number Of Ingredients 9

My Special Shrimp Scampi Florentine image

Steps:

Combine the butter and the olive oil in a large skillet over medium heat. Stir in pesto, garlic, and tomatoes, and simmer until the tomatoes start to soften, about 2 minutes. Season with red pepper flakes and black pepper to taste.
Stir the shrimp into the sauce, and cook just until they turn pink, 3 to 5 minutes. Add the spinach, and stir until wilted, about 1 minute.

Nutrition Facts : Calories 445.5 calories, Carbohydrate 5.6 g, Cholesterol 215.7 mg, Fat 38.1 g, Fiber 1.8 g, Protein 21.5 g, SaturatedFat 13.5 g, Sodium 384 mg, Sugar 2.5 g

Ingredients

⅓ cup butter
⅓ cup olive oil
2 tablespoons prepared basil pesto (such as Classico ™)
3 cloves garlic, minced
2 large plum tomatoes, seeded and diced
¼ teaspoon red pepper flakes, or to taste
black pepper to taste
1 pound large shrimp, peeled and deveined
2 cups fresh spinach, rinsed and stemmed

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TUSCAN KALE PESTO RISOTTO - COOKING CHAT

Web Apr 3, 2016 Set the pesto aside. Heat 1 tablespoon of the olive oil in sturdy pot for making the risotto. Add the onion and sauté in the olive oil …
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Total Time 55 mins
Category Main
Calories 542 per serving

Make the kale pesto: Add the kale and garlic to a food processor, coarsely chopping to create enough room for the other ingredients. Next add the pumpkin seeds, red pepper flakes, salt and pepper, cheese, and olive oil, and puree until it comes to a nice smooth consistency. Set the pesto aside.
Heat 1 tbsp of the olive oil in sturdy pot for making the risotto. Add the onion and sauté in the olive oil on medium heat until it softens, about 5 minutes.
Pour in the rice, and stir to get it all well coated with the onions and oil. Cook for about one minute, then stir in the wine. Stir frequently, and cook until the wine is pretty well absorbed.
Once the wine has been absorbed, it’s time to begin gradually adding the stock to to pot. Add one cup of stock to the rice, and stir frequently. I keep it around medium heat, but go a bit higher if things seem to be going very slow, then lower the heat if it starts boiling.

Tuscan Kale Pesto Pizza With Shrimp Scampi Recipes

TUSCAN SHRIMP

MY SPECIAL SHRIMP SCAMPI FLORENTINE

This shrimp scampi has the fresh flavors of tomatoes, spinach, and pesto. Serve over rice with hot Italian bread on the side.

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