Arugula Pesto Pasta With Shrimp

Name: Arugula Pesto Pasta With Shrimp
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Italian
Ingredients: 2 cups fresh arugula; 1 garlic clove; 1/2 cup plus 2 tablespoons olive oil, such as Fratepietro; 1/2 cup freshly grated Parmesan; Salt and freshly ground black pepper; 1 pound jumbo shrimp; 1 pound long pasta, such as Spaghetti Chittara or Vermicelli Lunghi; Lemon zest, (for garnish); 10 parsley leaves, (chopped, for garnish)

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A crowd-pleaser, every time! This is a great go-to meal for spring and summer that people always love. Bright arugula pesto and grilled shrimp are the stars of this pasta. Plus - it's delicious room temperature and cold, making it extra versatile.

Arugula Pesto Pasta With Shrimp

Prep Time

10 minutes

Cook Time

15 minutes

Calories

529

Author:

Giada De Laurentiis

Image of Arugula Pesto Pasta With Shrimp

Ingredients

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil, such as Fratepietro

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1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pound jumbo shrimp
1 pound long pasta, such as Spaghetti Chittara or Vermicelli Lunghi

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Lemon zest, (for garnish)
10 parsley leaves, (chopped, for garnish)

Instructions

Blend the arugula and garlic in a food processor until finely chopped. With the machine running, gradually add 1/2 cup of oil, processing until well blended. Transfer the pesto to a large bowl. Stir in the Parmesan. Season with salt and pepper, to taste.
Prepare the grill (high heat). Using a knife, cut the back of the shrimp. Brush the shrimp with oil. Sprinkle with salt. Grill the shrimp until just cooked through, about 3 minutes per side. Transfer the shrimp to a plate.
Meanwhile, cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally, about 8 minutes. Drain, reserving 1/2 cup of the cooking liquid.
Toss the pasta with the pesto in the large bowl to coat, adding the reserved cooking liquid 1 tablespoon at a time to moisten. Top with the grilled shrimp. Garnish with the lemon zest and parsley.