Shrimp with Arugula Pesto

Shrimp with Arugula Pesto
Servings: 4 Prep 20 mins Cook 4 mins Roast 350°F 10 mins

Ingredients

Pesto:
  • 1/2 cup walnuts
  • 1 1/2 cups arugula
  • 1 cup basil leaves
  • 3 clove garlic
  • 2/3 cup extra-virgin olive oil
  • 3/4 cup grated Parmesan cheese
  • 1 teaspoon salt
Pasta and Shrimp:
  • 1 9 ounce package fresh egg fettuccine
  • 1 1/4 pound large shrimp, shelled and deveined
  • 1/4 teaspoon salt
  • 1/8 teaspoon black pepper
  • 2 teaspoons extra-virgin olive oil

Make It

Pesto:

1. Heat oven to 350 degrees . Toast walnuts for 10 minutes.

2. In bowl of a food processor, add walnuts, arugula, basil and garlic. Process 1 minute. Gradually add oil and process until fully incorporated. Add in cheese and salt and process until blended. Reserve 1/2 cup. Refrigerate remainder, covered, for another use for up to a week, or freeze for up to 3 months.

Pasta and Shrimp:

3. Cook pasta following package directions, reserving 1/4 cup of the cooking water.

4. Season shrimp with salt and pepper. Heat olive oil in a large nonstick skillet. Saute shrimp for 2 minutes. Turn and saute an additional 2 minutes.

5. Toss drained pasta with the 1/2 cup reserved pesto and 1/4 cup of pasta water if necessary. Spoon into serving bowl and arrange shrimp on top. Makes 4 servings.

Nutrition Facts

Servings Per Recipe: 4; Amount Per Serving: cal. (kcal): 393, Fat, total (g): 22, chol. (mg): 198, sat. fat (g): 4, carb. (g): 18, fiber (g): 1, pro. (g): 30, sodium (mg): 1016, Percent Daily Values are based on a 2,000 calorie diet.