LINGUINE WITH GRILLED SHRIMP AND ARUGULA-PARSLEY PESTO

By á-172996

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

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

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.