Cook rigatoni as directed on package; drain.
Prepare Pesto Sauce (recipe follows); pour over rigatoni.
Toss until well coated.
Serve with grated Parmesan cheese if desired.
Pesto Directions:
Put basil leaves
ixed.
Stir in the pesto, and cook for about 5
In a large pot of boiling salted water, cook pasta. Drain.
Meanwhile in a large skillet, combine clam juice and wine. Bring to a boil and cook until slightly reduced, about 2 minutes.
Add shrimp, reduce heat to medium low, and cook until shrimp is pink, but still moist.
Stir in pesto and parsley and season to taste with salt and pepper. Spoon over pasta and serve.
br>Reserve 36 shrimp.
Combine remaining shrimp, cheese, prosciutto, pesto and lemon
Toss the hot penne pasta with 3 tablespoons of pesto sauce. Put pasta on large platter and cover to keep warm.
Over medium high heat, cook the peppers and onion in oil 8 minutes. Add the zucchini, shrimp and salt; cook for 8 more minutes or until the shrimp are opaque, stirring frequently.
Top the pasta with mixture; add the remaining pesto and toss.
Shrimp -- In a medium size saute
combine shrimp, zucchini, tomatoes and 1/4 cups of the pesto; stir
combine the shrimp and pesto and toss until the shrimp are evenly coated
Cook and peel shrimp; set aside.
Cut scallops in 1/2.
Start water boiling for pasta.
Mix pesto, sun-dried tomatoes and wine cooler in frying pan; heat thoroughly.
Add scallops and cook until almost done.
Add shrimp until hot.
Cook pasta and drain; put back in same pan.
Pour shrimp and scallop mixture into pasta; mix up, heat and serve.
Makes 2 to 3 servings.
o coat all of the shrimp. Or, mix everything in a
Preheat an oven to 200 degrees F (95 degrees C).
Cut the baguette in 4 equal pieces, and place in the oven to warm.
Mix the cooked shrimp and pesto sauce together in a bowl.
To assemble the sandwiches, cut each piece of warmed bread in half and spread the cut sides with butter. Fill each sandwich with one lettuce leaf and equal amounts shrimp and pesto to serve.
rrange shrimp in a single layer over couscous mixture; top with pesto
separate bowl, combine the pesto, 1 cup of the Cheddar
Bring a large pot of lightly salted water to a boil. Add linguine pasta, and cook for 8 to 10 minutes, or until al dente; drain.
In a large skillet, melt the butter over medium heat. Stir in cream, and season with pepper. Cook 6 to 8 minutes, stirring constantly.
Stir Parmesan cheese into cream sauce, stirring until thoroughly mixed. Blend in the pesto, and cook for 3 to 5 minutes, until thickened.
Stir in the shrimp, and cook until they turn pink, about 5 minutes. Serve over the hot linguine.
Combine first 8 ingredients (oil through pepper). Add shrimp, turning to coat and marinate, covered, in fridge at least 2 hours.
Cook orzo until al dente (10-12 minutes).
Meanwhile, preheat broiler.
Spread marinated shrimp in a single layer in a foil-lined broiling pan; pour marinade over shrimp.
Broil shrimp 4 inches from heat, 3 minutes per side, until firm and lightly colored.
Serve shrimp over orzo and pour pan juices over top. Scatter cheese and parsley over the shrimp.
Serve with lemon wedges.
auce.
Blend in the pesto and cook for a few
repare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients in
Preheat oven to 350\u00b0.
Place tomatoes, cut side down, on ungreased cookie sheet.
Bake until wrinkled (approximately 5 minutes).
Chop and set aside.
Meanwhile, prepare Pesto.
Toss cooked, hot fusilli with Pesto; add chopped tomatoes and Mozzarella.
50\u00b0F Remove tails from shrimp. Rinse shrimp, pat dry with paper