Pasta with Arugula Pesto and Shrimp

Name: Pasta with Arugula Pesto and Shrimp
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Yield: 4
Ingredients: Fusilloni pasta 11.25 oz; Shrimps of Mazara 8; White wine ¼ cup; Extra virgin olive oil to taste; Arugula 3 ½ cups; Peeled almonds 1.8 oz; Lemon juice 2 tbsp; Extra virgin olive oil to taste; Fine salt to taste; Arugula to taste; Almond slices to taste

Difficulty: Easy
Prep time: 30 min
Cook time: 20 min
Serving: 4 persone
Cost: Average

PRESENTATION

Recipe by
Lulù Gargari

Pasta with arugula pesto and shrimp is a main course that combines the freshness of arugula and the delicacy of shrimp in a refined and flavorful dish. The arugula, with its slightly spicy and bitter taste, is the ideal base for a pesto that is different from the usual, enriched with almonds. In this case, the arugula pesto is prepared with the cooking base of shrimp shells, which are toasted in a pan and deglazed with white wine, imparting a marine note to the sauce that perfectly complements the sweet flesh of the shrimp that are seared. The combination of these ingredients makes the pasta with arugula pesto and shrimp a tasty and refined dish, also suitable for a special dinner or to surprise your guests with a touch of creativity.

If you are looking for other pasta with shrimp recipes, also try:

Creamy zucchini and shrimp pasta
Linguine with shrimp, zucchini, and saffron
Pasta with pesto and shrimp
Green pasta with shrimp

INGREDIENTS

Fusilloni pasta 11.25 oz (320 g)

Shrimps 8 - of Mazara

White wine ¼ cup (70 g)

Extra virgin olive oil to taste

For the Arugula Pesto: Arugula 3 ½ cups (100 g); Peeled almonds 1.8 oz (50 g); Lemon juice 2 tbsp (30 g); Extra virgin olive oil to taste; Fine salt to taste

For Garnishing: Arugula to taste; Almond slices to taste

Preparation

How to prepare Pasta with Arugula Pesto and Shrimp

To prepare the pasta with arugula pesto and shrimp, first remove the heads and shells of the shrimp 1. Cut the shrimp flesh in half 2 and set aside. In a pan, pour a drizzle of oil and add the shrimp heads and shells 3, then toast them for a few minutes.

Deglaze with white wine 4 and let all the alcohol evaporate 5, then strain everything through a sieve, collecting the cooking base in a jug 6.

Add the arugula and almonds 7, then add a drizzle of oil, salt, and lemon juice 8. Blend until you get a smooth and homogeneous sauce 9.

Cook the pasta in plenty of salted water 10 and drain it al dente in a large bowl 11. Add the raw shrimp 12.

Then pour a ladle of pasta cooking water into the bowl 13 and stir: this way you will quickly sear the shrimp. Add the arugula pesto 14 and mix thoroughly 15.

Plate and garnish with arugula leaves 16 and almond slivers 17. Your pasta with arugula pesto and shrimp is ready to be served 18!

Storage

It is recommended to consume the pasta with arugula pesto and shrimp immediately; if necessary, you can store it in the refrigerator for up to one day.

Tip

If the arugula pesto does not turn out smooth enough, you can add a bit of water and continue blending.

As an alternative to almonds, you can use walnuts: they will add an earthy note to the pesto that pairs well with the arugula and shrimp.

If you prefer, you can briefly grill the shrimp instead of searing them; this way they will have a slightly smoky flavor.

For the translation of some texts, artificial intelligence tools may have been used.

Pasta with Arugula Pesto and Shrimp

PRESENTATION

INGREDIENTS

How to prepare Pasta with Arugula Pesto and Shrimp

Storage

Tip

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