I will give you mad props if you know where that line is from. Anyone?
I get random cravings and ideas all the time. Yesterday, I was driving home and suddenly decided to make pesto for the first time. I think most people, like myself, assume pesto is made with basil but you can make it with other greens as well– for this recipe (thanks to Giada), arugula was used to make the pesto. I wasn’t sure if it was good when I first tried it so for my own personal taste, I added half more of a garlic glove and 1/2 cup more parmesan cheese and then.. wah lah! Fresh pesto ready to go! Make sure to keep stirring the pesto so that the cheese is mixed throughout evenly.
Spaghetti with Arugula Pesto and Seared Jumbo Shrimp
Prep Time:10 min
Cook Time:15 min
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
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.