Pan-Fried Shrimp with Lemony Pea Pesto

The pea, pine nut and Parmesan pesto for this fast shrimp dish would also make a great dip for crudités
Pan-Fried Shrimp with Lemony Pea Pesto
Pan-Fried Shrimp with Lemony Pea Pesto

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

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servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 3

    tablespoons pine nuts

  • 1/2

    pound shelled fresh young peas (2 cups)

  • 3/4

    cup freshly grated Parmigiano-Reggiano cheese

  • 1

    garlic clove, crushed

  • 1/2

    cup plus 1 tablespoon extra-virgin olive oil

  • 1

    tablespoon plus 1 teaspoon fresh lemon juice

  • Kosher salt

  • Pepper

  • 12

    jumbo shrimp (1 pound), shelled and deveined

  • 4

    cups baby arugula (2 ounces)

Directions

1. In a small skillet, toast the pine nuts over low heat, stirring frequently, until golden, about 5 minutes. Transfer to a plate and let cool completely. 2. In a food processor, combine the toasted pine nuts, the peas, cheese, garlic, 1/4 cup of the olive oil and 1 tablespoon of the lemon juice and puree until a coarse, thick pesto forms. Season with salt and pepper. 3. In a large nonstick skillet, heat 2 tablespoons of the olive oil. Season the shrimp with salt and pepper. Add half of the shrimp to the skillet and cook over moderately high heat for 3 minutes. Turn the shrimp over, reduce 
the heat to moderate and cook until golden outside and white throughout, 2 to 3 minutes longer. Repeat with another 2 tablespoons of the olive oil and the remaining shrimp. 4. Toss the arugula with the remaining 1 tablespoon of olive oil and 1 teaspoon of lemon juice; season with salt and pepper. Spread the pea pesto on plates, top with the shrimp and arugula and serve

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