LEMON SPAGHETTI WITH JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- For the shrimp: In a medium skillet, heat the olive oil over medium-high heat. Sprinkle the shrimp with the salt and pepper, then add to the pan in a single layer and cook until pink and cooked through, about 3 minutes per side. Set aside.
- For the pasta: Cook the pasta in a large pot of boiling salted water until tender but still firm to the bite, stirring occasionally to prevent sticking, about 8 minutes. Drain the pasta, reserving the pasta water.
- While the pasta is cooking, whisk together the olive oil, Parmesan, lemon zest and juice in a large bowl. Toss the drained pasta with the lemon sauce, the shrimp and some of the reserved pasta water; add 1/4 cup at a time as needed to moisten. Add the salt, pepper and basil and toss. Garnish with the fried capers.
SPAGHETTI WITH ARUGULA PESTO AND SEARED JUMBO SHRIMP
Provided by Giada De Laurentiis
Categories main-dish
Time 25m
Yield 6 servings
Number Of Ingredients 9
Steps:
- 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.
PESTO SHRIMP PASTA
An easy 30-minute pesto shrimp pasta recipe. A quick sauce is blended together with fresh spinach, arugula, basil, walnuts, parmesan cheese and olive oil.
Provided by Jessica Gavin
Categories Entree
Time 30m
Number Of Ingredients 13
Steps:
- To make the pesto add arugula, spinach, basil, garlic, walnuts, cheese, and ¾ teaspoon salt to a blender. Process until greens begin to break down, 30 seconds.
- With the blender running, slowly add six tablespoons of olive oil to the pesto. Process until a smooth pesto with some particulates is formed, 15 to 30 seconds. Season with more salt and pepper as desired. Set aside.
- Cook pasta according to manufacturer's directions. Drain and set aside. Meanwhile, make the shrimp.
- In a medium-sized bowl, combine shrimp, ¼ teaspoon salt, paprika, and ¼ teaspoon pepper.
- Heat a large sauté pan over medium-high heat. Add 2 tablespoons olive oil, once hot add the shrimp in a single layer.
- Cook shrimp 2 minutes on each side, until no longer translucent and the flesh is pink. Season with salt and pepper as desired.
- In a large bowl or pan toss pasta with pesto sauce.
- Portion out pesto pasta on a plate. Add shrimp and tomatoes. Garnish with Parmesan cheese and chopped walnuts.
Nutrition Facts : Calories 655 kcal, Carbohydrate 48 g, Protein 37 g, Fat 36 g, SaturatedFat 6 g, Cholesterol 178 mg, Sodium 639 mg, Fiber 4 g, Sugar 2 g, UnsaturatedFat 26 g, ServingSize 1 serving
SPAGHETTI WITH SHRIMP AND ARUGULA
Categories Pasta Quick & Easy Shrimp Arugula White Wine Summer Gourmet
Yield Makes 2 Servings
Number Of Ingredients 9
Steps:
- In a 5-quart kettle bring 4 quarts salted water to a boil for spaghetti.
- In a large bowl stir together 1 tablespoon oil, garlic, parsley, zest, and pepper and salt to taste.
- Cook spaghetti in boiling water until al dente and drain in a colander. Immediately add pasta to parsley mixture and toss until combined well. Season pasta with pepper and salt and cover.
- In a large non-stick skillet heat remaining tablespoon oil over moderate heat until hot but not smoking and cook shrimp, stirring, until cooked through, about 2 minutes. Add wine and cook, stirring, 30 seconds. Add shrimp to pasta. Add arugula and toss until combined well.
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- In a food processor, combine the pine nuts and garlic and process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the machine and add the lemon juice and cheese, then pulse until incorporated. Transfer the pesto to a bowl and season with salt and pepper as needed.
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- Fill a large pot with some water, add a generous pinch of salt and bring to a boil. Add the pasta to the cooking water and allow to cook until al dente, reserve about half a cup of the cooking water then drain the pasta.
- To make the pesto, add the arugula, parsley, lemon, garlic, almond, parm, salt and one tablespoon of oil. Start pulsing and then with the motor running, stream in the oil and blend until your pesto comes together, set aside.
- In a skillet with high sides (make sure the skillet is big enough to hold everything in) add the olive oil along with the garlic and let it come to a sizzle over medium heat, add the shrimp, season with a pinch of salt and cook until they are cooked through.
- Add the drained pasta to the skillet with the shrimp along with the pesto (and any of the starchy cooking water if you need to thin it out a bit) cook everything together just for a minute then serve it up!
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