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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

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  • 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



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.

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