Recipe Archives->Pasta->Spaghetti Arugula

Spaghetti With Arugula Pesto And Seared Jumbo Shrimp
Yield: 6 servings

2 cups fresh arugula
1 garlic clove
1/2 cup plus 2 tablespoons olive oil
1/2 cup freshly grated Parmesan
Salt and freshly ground black pepper
1 pounds jumbo shrimp
1 pounds spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish

Blend the arugula and garlic in a food processor until finely
chopped.  With the machine running, gradually add 1/2 cup of oil,
processing until well blended. Transfer the pesto to a large bowl.
Stir in the Parmesan.  Season with salt and pepper, to taste.
Prepare the grill (high heat).  Using a knife, cut the back of the
shrimp. Brush the shrimp with oil.  Sprinkle with salt. Grill the
shrimp until just cooked through, about 3 minutes per side. Transfer
the shrimp to a plate.  Meanwhile, cook the pasta in a large pot
of boiling salted water  until tender but still firm to the bite,
stirring occasionally, about  8 minutes. Drain, reserving 1/2 cup
of the cooking liquid.  Toss the pasta with the pesto in the large
bowl to coat, adding the  reserved cooking liquid 1 tablespoon at
a time to moisten. Top with  the grilled shrimp. Garnish with the
lemon zest and parsley.

Printable version: spaghetti-arugula.txt.