Light Shrimp Pasta Arugula Pesto (Print Version)
Penne tossed with shrimp and peppery arugula pesto for a fresh, flavorful Italian meal.
# What You’ll Need:
→ Pasta & Seafood
01 - 10.5 ounces penne pasta
02 - 10.5 ounces large shrimp, peeled and deveined
→ Arugula Pesto
03 - 2 cups fresh arugula leaves, packed
04 - 2 tablespoons pine nuts
05 - 2 garlic cloves
06 - 3 tablespoons extra virgin olive oil
07 - 1/4 cup grated Parmesan cheese
# How to Make It:
01 - Bring a large pot of salted water to a boil. Add penne and cook until al dente, about 9 to 11 minutes. Drain and set aside.
02 - Combine arugula, pine nuts, garlic, olive oil, and Parmesan cheese in a blender or food processor. Blend until smooth and season to taste.
03 - Heat a large skillet over medium-high heat. Add the shrimp and sauté for 2 to 3 minutes per side, or until pink and opaque. Remove from heat.
04 - Toss the drained pasta with the shrimp and arugula pesto, stirring gently to combine. Serve immediately.
# Additional Tips::
01 -
- Simple ingredients require no special shopping trip
- Dinner ready in under 30 minutes with just three cooking steps
- Dairy—free option swaps easily for most diets
- Fresh arugula brightens traditional basil pesto giving the dish a lift
02 -
- High in protein and fiber from shrimp and arugula
- Great for prepping ahead and heating up gently later
- Can be made nut—free by swapping seeds for nuts
03 -
- Always toast your nuts lightly before blending for a deeper flavor
- Letting shrimp come to room temperature before cooking ensures even doneness
- Do not rinse your cooked pasta so the sauce clings better