Pasta with shrimp and arugula pesto is a main course that combines the flavors of land and sea, a light, tasty, and satisfying recipe, very easy to prepare. For the pasta with shrimp and arugula pesto, you can choose a classic dry pasta (penne, large penne, rigatoni, or thick spaghetti), but you can opt for fresh pasta: tagliatelle, fettuccine, or orecchiette.
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 25 Minutes
- Portions: 2 people
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: Spring, Summer
Ingredients
- 1.76 oz arugula
- 0.35 oz basil
- 0.88 oz walnut kernels
- 0.7 oz grated Parmesan
- 0.88 oz extra virgin olive oil
- 1 pinch salt
- 6.35 oz pasta
- to taste arugula pesto
- 4.41 oz shelled frozen shrimp
- 4.41 oz champignon mushrooms
- 0.53 oz leek
- 4 tablespoons extra virgin olive oil
- to taste salt
Tools
- 1 Blender Triblade Kenwood
- 1 Frying Pan
- 1 Pot for boiling pasta
Steps
Place the walnut kernels, salt, oil into the blender jar, and pulse until you achieve a smooth cream. Add the arugula, basil, one tablespoon of water, Parmesan (you can use half Parmesan and half Pecorino if you prefer), and continue blending to obtain a creamy and homogeneous sauce.
Remove the black intestinal vein from the shrimp by slightly cutting them along the back with a paring knife. Season them with salt and oil and place them in the refrigerator. Clean the mushrooms and slice them. Cut the leek into rings and then chop it. Transfer it to a pan with the oil and let it soften. Add the mushrooms and cook them over high heat for ten minutes. Then add the shrimp and let them cook for a couple of minutes. Adjust the salt. Turn off the heat, add a few leaves of arugula, and set aside.
Boil the pasta in plenty of salted water, drain it, and pour it into the pan with the sauce, let it season for a few minutes then dress it with the arugula pesto and serve.
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Source of the recipe: Easy with Taste June 2022.
