Impress everyone for dinner with this easy pasta with shrimp and pistachio pesto - it's ready in under 35 minutes!

Drain the pasta and toss with the shrimp mixture ... down the heat a bit and just let it soften but not burn. Add olive oil, ...

The shrimp should be peeled and deveined before marinating in olive oil, lemon zest, garlic, and smoked paprika. Finally, ...

Cover and let the shrimp marinate in the refrigerator for 1 hour. Preheat the oven to 400°F. Spread the asparagus out on a baking sheet and brush it with 2 1/2 teaspoons of the oil. Roast just ...

Meanwhile, combine the pis­tachios, olive oil, ricotta ... Drain the pasta and immediately combine with the sauce and the shrimp. Add additional salt to taste as needed and serve immediately.

The olive oil should liberally coat ... Add a gener­ous amount of the sakura shrimp aglio e olio and mix it with the pas­ta, drizzling in a little pasta water if it seems dry.

Bake in the oven for 12-15 minutes or until the orzo is al dente. Add the shrimp and stir. Drizzle over the olive oil and bake for another 5-7 minutes or until the shrimp are just done.

Cover with plastic wrap to protect the pasta from drying. Seafood agnolotti: In a medium-size sauté pan, heat the olive oil on low heat ... Place the shrimp, scallops, and cream in a food ...