Shrimp Pasta Recipe
Very elegant, time consuming to prep -
but perfect for a smaller dinner party
You’ll be using Fettuccine, which is a wider strand style of pasta. Many shops sell variations of flavor and color. Try to get something interesting.
The good part is that you can make these ahead of time, but they do take some time and patience to prep.
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Portions/Servings This recipe will feed 8-12 people.
Read about Party Food Quantities to plan for more or less.
1 pound jumbo shrimp - U15 (15 to a pound)
1/2 pound fettuccini
32 ounces of prepared pesto sauce
Tomato and lemon for garnish
You will need a need a chafing dish
or a double boiler to complete this recipe
Hours before your guests arrive, clean and devein the shrimp. Leave the tails on.
Boil enough water to cover them. Drop them in the boiling water for 2 minutes each or until the centers are white. Remove and immediately plunge them into ice water. Refrigerate.
Now cook the fettuccini a dente, not over cooked. Run cold water on the cooked pasta, rub a little olive oil on them and refrigerate for an hour.
Open the pesto. One at a time, coat the outsides of the shrimp with the pesto sauce - not too much. Now carefully wrap the pasta around each shrimp - a mummy kind of thing. Tuck the loose ends into the wrap, and refrigerate.
Closer to party time, start up your chafing dish or double boiler. Cover the bottom of the pan with pesto and a little olive oil. Turn on medium heat, and arrange the wrapped shrimp on top of the pesto. Cover and allow to heat through, then reduce the heat. Add more pesto or a little boiling water if it dries too much.
Chop the fresh tomato and cut the lemon for a garnish. Serve warm.
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