Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

TOTAL TIME: 25 min
Prep: 10 min
Inactive Prep: --
Cook: 15 min
YIELD: 6 servings


  • 2 cups fresh arugula
  • 1 garlic clove
  • 1/2 cup plus 2 tablespoons olive oil
  • 1/2 cup freshly grated Parmesan
  • Salt and freshly ground black pepper
  • 1 pound jumbo shrimp
  • 1 pound spaghetti
  • Lemon zest, for garnish
  • 10 parsley leaves, chopped, for garnish
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      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.


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