Menu Enter a recipe name, ingredient, keyword...

LINGUINE WITH GRILLED SHRIMP AND ARUGULA-PARSLEY PESTO

By

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

Google Ads
Rate this recipe 0/5 (0 Votes)

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

Details

Preparation

Step 1

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.

You'll also love

Review this recipe

Bruschetta with Tofu, Tarragon and Arugula Roasted Garlic and Baby Arugula Dip