Spaghetti With Arugula Pesto And Seared Jumbo Shrimp Recipes

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LEMON SPAGHETTI WITH JUMBO SHRIMP



Lemon Spaghetti with Jumbo Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 4 to 6 servings

Number Of Ingredients 13

1 tablespoon extra-virgin olive oil
3/4 pound large shrimp, peeled and deveined
1/4 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 pound spaghetti
2/3 cup extra-virgin olive oil
2/3 cup grated Parmesan
1 tablespoon lemon zest
1/2 cup fresh lemon juice (about 2 large lemons)
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/3 cup chopped fresh basil leaves
2 tablespoons capers, fried briefly in a little olive oil

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



Spaghetti with Arugula Pesto and Seared Jumbo Shrimp image

Provided by Giada De Laurentiis

Categories     main-dish

Time 25m

Yield 6 servings

Number Of Ingredients 9

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

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



Pesto Shrimp Pasta image

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

3 cups arugula (packed)
2 cups baby spinach (packed)
¼ cup basil
1 clove garlic
½ cup walnuts (plus more for garnish)
½ cup Parmesan cheese (freshly grated, plus more for garnish)
1 teaspoon kosher salt (divided)
½ cup extra-virgin olive oil (divided)
8 ounces spaghetti (dried noodles)
1 pound shrimp (peeled and deveined, 16-20 count size)
¼ teaspoon paprika
¼ teaspoon black pepper
1 cup baby tomatoes (cut in half)

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



Spaghetti with Shrimp and Arugula image

Categories     Pasta     Quick & Easy     Shrimp     Arugula     White Wine     Summer     Gourmet

Yield Makes 2 Servings

Number Of Ingredients 9

8 ounces spaghetti
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
2 tablespoons chopped fresh flat-leafed parsley leaves
1 teaspoon freshly grated lemon zest
freshly ground black pepper
1/2 pound large shrimp (about 20), shelled and deveined
2 tablespoons dry white wine
2 cups chopped arugula (about 1 bunch)

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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