Spaghetti with Arugula Pesto and Seared Jumbo Shrimp

  • Level: Easy
  • Total: 25 min
  • Prep: 10 min
  • Cook: 15 min
  • Yield: 6 servings
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Ingredients

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

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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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