Arugula Pesto Pasta with Garlic Shrimp
By
Gaby Dalkin
Serves:
4 - 6 people
Prep Time:
00h 05
Cook Time:
00h 20
What’s better than pasta? When it is made in under 15 minutes! A pesto made from scratch in only minutes along with a quick sauté of some shrimp can surely satisfy anyone in a meal rut.
View this recipe on Gaby Dalkin's website - What's Gaby Cooking
Share with your friends
Ingredients and Method
Ingredients
- 1/4 cup pine nuts, toasted
- 2 cloves garlic
- 3 cups firmly packed arugula, plus extra for garnish
- 3/4 cup extra virgin olive oil
- 2 teaspoons fresh lemon juice
- 2/3 cup grated pecorino romano cheese, plus more for garnish
- kosher salt
- freshly ground black pepper
- 1 pound linguini
- FOR THE SHRIMP
- 1/2 - 1/3 pound shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- kosher salt
- freshly ground black pepper
Method
- In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
- Cook the pasta until al dente. Drain and set aside.
- Toss the shrimp with the oil, garlic powder as well as salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
- In a large bowl, toss the pesto with the pasta until well coated. Scatter arugula leaves on top and sprinkle with extra cheese. Serve immediately.
Products you will need
