LINGUINE WITH GRILLED SHRIMP AND ARUGULA-PARSLEY PESTO

Serves 10 Per Serving:330 calories (110 from fat), 12g total fat, 1.5g saturated fat, 100mg cholesterol, 260mg sodium, 35g carbohydrate (5g dietary fiber, 2g sugar), 18g protein

LINGUINE WITH GRILLED SHRIMP AND ARUGULA-PARSLEY PESTO
LINGUINE WITH GRILLED SHRIMP AND ARUGULA-PARSLEY PESTO

PREP TIME

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minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cloves garlic

  • 1/4

    cup walnuts, toasted

  • 1

    cup packed arugula leaves

  • 1

    cup packed parsley leaves

  • 6

    tablespoons extra-virgin olive oil, plus more for grilling shrimp

  • 2

    tablespoons reduced-fat ricotta cheese

  • 2

    tablespoons grated Parmigiano-Reggiano cheese

  • Ground black pepper, to taste

  • 1

    pound dried whole-wheat linguine or spaghetti

  • 1 1/2

    pound peeled and deveined medium or large shrimp

  • 1/2

    teaspoon sea salt

Directions

To make pesto, combine garlic, walnuts, arugula, parsley and olive oil in the bowl of a food processor. Pulse until smooth, scraping down sides of bowl occasionally. Transfer to a large serving bowl and stir in ricotta, Parmigiano-Reggiano and black pepper. Set aside. Bring a large pot of water to a boil and add linguine. Cook, stirring occasionally, until al dente, following package directions for timing. Drain, reserving some water. Stir 1 tablespoon of the reserved pasta cooking water into the pesto. Add pasta to pesto, stir to combine and cover to keep warm. While pasta cooks, preheat grill to medium-high heat. Thread shrimp onto skewers, drizzle with oil and season with salt and pepper. Grill shrimp, flipping once, until deep golden brown and cooked through, 3 to 4 minutes. Remove shrimp from skewers and add to pasta and pesto. Toss to combine and serve.

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