Shrimp with Arugula Pesto

Makes 4
Prep 20 m
Cook 4 m
Roast 10 m

Ingredients

Pesto:

Pasta and Shrimp:

Directions

Pesto:

  1. 1 of 2 Heat oven to 350 degrees . Toast walnuts for 10 minutes.
  2. 2 of 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:

  1. 1 of 3 Cook pasta following package directions, reserving 1/4 cup of the cooking water.
  2. 2 of 3 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.
  3. 3 of 3 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 Information for Shrimp with Arugula Pesto
Servings Per Recipe: 4
Per Serving: 393 kcal cal., 1016 mg sodium, 1 g fiber, 198 mg chol., 22 g Fat, total, 18 g carb., 30 g pro., 4 g sat. fat
© Copyright Meredith Corporation. All Rights Reserved.
Printed from FamilyCircle.com 11/14/2018