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)

10 MINPrep Time

15 MINCook Time

6Servings

by Giada De Laurentiis

Beginner

Photo Credit: Elizabeth Newman

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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

Arugula Pesto Pasta With Shrimp

Prep Time

10 minutes

Cook Time

15 minutes

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.