i have chicken, shrimp, linguini and pesto sauce. any recipe ideas?

Question

these are the four main ingredients i want to use, but was looking for suggestions.

Answer 1

Sautee the chicken in a bit of olive oil, with some salt, peper, and gallic. When the chicken is almost cooked, add the shrimp. Toss with pesto sauce, serve over linguine, and top with some fresh shredded parmesan cheese. Bon apetite!

Answer 2

Chicken and shrimp linguini with pesto sauce.

If you have, or can make, pizza dough...use the pesto in lieu of the tomato sauce, place the chicken and shrimp in a pretty pattern on top and lightly cover with mozzarella cheese, and dust with just a tiny amount of garlic salt.

Answer 3

I think the obvious anwser is shrimp linguni with pesto

Answer 4

Creamy Pesto Shrimp
Original recipe yield: 8 servings.
Prep Time:15 MinutesCook Time:15 MinutesReady In:30 MinutesServings:8 (change)

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INGREDIENTS:
1 pound linguine pasta
1/2 cup butter
2 cups heavy cream
1/2 teaspoon ground black pepper
1 cup grated Parmesan cheese
1/3 cup pesto
1 pound large shrimp, peeled and deveined

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DIRECTIONS:
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.


Italian Chicken with Pesto Potatoes
"Filling the pockets of each chicken breast with mozzarella guarantees that the chicken itself is beautifully tender. The chicken can be prepared in advance and then baked at the last minute."
Original recipe yield: 4 servings.
Prep Time:15 MinutesCook Time:55 MinutesReady In:1 Hour 10 MinutesServings:4 (change)

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INGREDIENTS:
3/4 cup balsamic vinegar
4 skinless, boneless chicken breast halves
4 1/2 ounces sliced mozzarella cheese
salt and pepper to taste
4 slices Parma ham
1 pint cherry tomatoes
1 tablespoon olive oil
1 pound small potatoes
2 tablespoons prepared basil pesto

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DIRECTIONS:
Preheat oven to 400 degrees F (200 degrees C).
In a saucepan, bring the vinegar to a boil. Reduce heat, and simmer 15 minutes, stirring frequently, until thickened.
Cut a pocket in each chicken breast. Fill each pocket with an equal amount of mozzarella cheese, and season with salt and pepper. Wrap each chicken breast with a slice of ham. Arrange the wrapped chicken breasts in a baking dish. Place the tomatoes around the chicken, sprinkle all with olive oil, and season with salt and pepper.
Bake 25 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.
In a saucepan with enough lightly salted water to cover, boil the potatoes 15 minutes, or until tender. Drain, return to the pan, and coat with the pesto.
Place chicken breasts, tomatoes, and potatoes on serving plates, and drizzle with the reduced balsamic vinegar to serve.



Marjoram Chicken & Artichoke Pesto Tapenade Risotto

(serves 4)





Risotto ingredients:

10oz. carnaroli (or arborio) rice

12oz. chicken breast, diced very small (you could use a food processor to do this)

1 jar Chicken Glace

2 large shallots, minced

4oz. unsalted butter

3oz. freshly grated parmesan cheese

2oz. olive oil

1 jar Artichoke Pesto Tapenade

1 cup white Italian wine (e.g. Vernaccia di San Gimignano)

salt & pepper to taste



Risotto preparation:

Bring about 8 cups of water to a boil.



Preheat oil in a separate, large, low, and wide pot, then add shallots. Using a wooden spoon, cook shallots until translucent.



Add rice, stirring until all of the rice is hot to the touch. Season lightly with salt.



Pour in wine, stirring until it is soaked up by rice. (Note that carnaroli rice takes about 15-18 minutes to cook; it may be helpful to start timing after the wine is absorbed and once you add the first round of water) Add the chicken, being sure to completely spread it throughout the rice.



Follow up by adding 2 tbs. of glace and enough hot water to cover the rice, stirring constantly until it is fully absorbed by the rice.



Halfway through cooking, add the artichoke pesto tapenade. Add small amounts of hot water, stirring constantly, until rice becomes creamy in appearance and texture.



When risotto is done, remove from stove and add cheese and butter, shaking the pan and stirring to fully incorporate the two into the risotto.



Salt and pepper to taste, and serve immediately.

Answer 5

Prtty straight for4ward

BP