This garlic shrimp with arugula pesto pasta is a total weeknight win for all you busy people still yearning for some healthy, new dinner ideas.
Pesto used to really intimidate me. Now that I’ve made a million batches of pesto, it makes me laugh to think how far I’ve come because pesto is one of those things that sounds fancier and more difficult than it really is. It really requires you to throw some ingredients into a food processor…and then apply to whatever vegetable or meat or pasta or bread (or egg…) you’d like. It meets my requirements for a good meal: healthy, fresh, and easy.
What other types of pesto are there?
I’ve been doing a lot of different types of pestos lately. Here are some of my favorites:
- Traditional basil pesto. This one is the classic version and probably is the most versatile. It can go literally on anything. I put it on my eggs in the morning, on vegetables for lunch, and pasta for dinner. It’s a great one to start with. Avocado pesto. Yes, avocados make the perfect pesto ingredient. Toss it with some pasta or on the fish of your choice.
- Carrot top pesto. Carrots! You know the tops of carrots — that green part you throw in the trash immediately? Don’t do it! Use it for this pesto instead!
- Pea and basil pesto is THE BOMB. It really is. Peas, like avocados, are another ingredient you don’t think of as great processed, but it’s truly mind-blowing.
How do you make this arugula pesto?
This pesto is made with arugula. You simply throw in a lot of arugula, some garlic, pine nuts, olive oil, lemon juice, salt and pepper, and process on high until well combined. Done. The shrimp is tossed with some olive oil, fresh lemon juice, pepper, and garlic powder to give it that extra garlicky goodness. Toss your pesto with your pasta, add your garlicky shrimp and you’re done. So basically what I’m saying is this garlic shrimp with arugula pesto pasta is what you need in your life ASAP.
I love the fresh pasta at Whole Foods because you can buy exactly how much you need and no more and it tastes delicious. Fresh pasta also only boils for about 3 minutes…yet another small win.
I hope y’all enjoy! If you make anything from the blog, be sure to comment below or tag me on Insta @wornslapout. I absolutely love seeing how the food inspires you to make your own creations!
Garlic Shrimp with Arugula Pesto Pasta
For the pesto
- 1/4 cup pine nuts toasted (if possible)
- 2 garlic cloves optional, John isn’t into raw garlic so we leave this out
- 3 cups firmly packed arugula plus extra for garnish
- 3/4 cup extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 2/3 cup grated pecorino romano cheese plus more for garnish
- Kosher salt and freshly ground pepper to taste
- 1 pound linguini or whatever pasta your heart desires
For the shrimp
- 1 lb medium sized shrimp peeled and de-veined
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons fresh lemon juice
- 1 teaspoon garlic powder
- course salt and freshly cracked pepper
- In a food processor, combine the pine nuts and garlic. Process until finely chopped. Add the 3 cups arugula and process until coarsely chopped. With the processor running, gradually add the olive oil in a steady stream and process until smooth. Turn off the processor and add the lemon juice and cheese, then pulse until combined. Season with salt and pepper as needed.
- Cook the pasta al dente. Drain and set aside.
- Toss the shrimp with the oil, garlic powder, lemon juice, and salt and pepper. Saute for about 3 minutes on each side until pink and fully cooked.
- In a large bowl, toss the pesto with the pasta until well coated. Garnish with leftover arugula and cheese. Serve immediately.