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 -
Walnuts or almonds may be used instead of pine nuts for the pesto.