Linguine With Grilled Shrimp And Arugula-parsley Pesto
From fluffy24 13 years agoIngredients
- 2 cloves garlic shopping list
- 1/4 cup walnuts, toasted shopping list
- 1 cup packed arugula leaves shopping list
- 1 cup packed parsley leaves shopping list
- 6 tablespoons extra-virgin olive oil, plus more for grilling shrimp shopping list
- 2 tablespoons reduced-fat ricotta cheese shopping list
- 2 tablespoons grated parmigiano-reggiano cheese shopping list
- ground black pepper, to taste shopping list
- 1 pound dried whole-wheat linguine or spaghetti shopping list
- 1 1/2 pounds peeled and deveined medium or large shrimp shopping list
- 1/2 teaspoon sea salt shopping list
How to make it
- 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.
People Who Like This Dish 1
- choclytcandy Dallas, Dallas
- fluffy24 Cranston, RI
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