There is one green that I occasionally allow in my life.

Crispy Shrimp Pasta with Arugula Pesto Cream Sauce I howsweeteats.com

I actually really enjoy arugula. Well, as much as someone who doesn’t love veggies can like a green.

 

One of the first recipes I ever shared here was arugula and asiago pesto. When prepared this way, I adore arugula. I love it’s peppery flavor and the bite it gives to every dish. In fact, I might be able to eat more veggies if I throw some arugula pesto on them. I need to get on that.

Crispy Shrimp Pasta with Arugula Pesto Cream Sauce I howsweeteats.com

It had been far too long since I made a batch, and I knew exactly what I was going to do with it.

 

Ever since making the crispy shrimp tacos, I can’t get that crispy shrimp out of my mind. We’ve eaten it four times in the last week and a half because it is so delicious, and perhaps most importantly – easy and quick! It is quite flavorful too.

Crispy Shrimp Pasta with Arugula Pesto Cream Sauce I howsweeteats.com

So I cooked up the shrimp, boiled some pasta, threw on the pesto, and had a full meal in minutes. There are layers of flavor going on in that bowl. Just the way I like it.

Crispy Shrimp Pasta with Arugula Pesto Cream Sauce I howsweeteats.com

Oh… and instead of just regular pesto? I made it into a cream sauce. Because everything is better with cream. You can leave that part out. But why would you want to?

 

This is a very green dish for me! It doesn’t get much greener than this.

Crispy Shrimp Pasta with Arugula Pesto Cream Sauce I howsweeteats.com

Crispy Shrimp Pasta

serves 2-4

1 pound raw, deveined shrimp (tails removed)

2 tablespoons olive oil

3 tablespoons flour

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/2 teaspoon pepper

1/2 pound whole wheat fettuccine (or pasta of choice)

Boil water for pasta and begin to cook according to directions.

Make sure shrimp is clean and completely dry. Combine salt, pepper, and garlic powder and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2-3 minutes per side. Drain cooked pasta and add pasta to the shrimp. Top with pesto. To serve, garnish with fresh parmesan.

 

Arugula Pesto Cream Sauce

1 6-ounce bag of arugula

1/3 cup asiago cheese (you can sub parmesan if you’d like)

1 garlic clove

1/4 cup olive oil + more if needed

salt and pepper to taste

1/4 cup heavy cream

In a food processor, combine garlic, arugula and cheese. Pulse until combined. Stream in olive oil one tablespoon at a time until the pesto becomes smooth. Taste and season with salt and pepper if desired. Add pesto to a large bowl and stir in cream, using a large spoon. Add to shrimp and pasta when ready.

Crispy Shrimp Pasta with Arugula Pesto Cream Sauce I howsweeteats.com

I’m counting this as fifty servings of veggies. That sounds fair.

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110 Responses to “Crispy Shrimp Pasta with Arugula Pesto Cream Sauce.”

  1. #
    1
    Blog is the New Black — March 18, 2011 @ 7:06 am

    Pesto is one off my favorite flavors! Looks divine.

    Reply

  2. #
    2
    VeggieGirl — March 18, 2011 @ 7:11 am

    Greens are overrated ;) – I’m loving that pasta!

    Reply

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    3
    Averie (LoveVeggiesAndYoga) — March 18, 2011 @ 7:11 am

    The photos, Jessica, are just spectacular. I used to come for the recipes, now i come for the photography AND the recipes. Seriously you have such a knack for it! And of course, for creating recipes :) You are my hero :)

    xo

    Reply

  4. #
    4
    Marisa @ Loser for Life — March 18, 2011 @ 7:21 am

    Yum! This reminds me of a spinach sauce that I made recently! I’ll have to try it with arugula!

    Reply

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    chelsey @ clean eating chelsey — March 18, 2011 @ 7:22 am

    It’s only natural to have something green on St. Patrick’s Day! Let that be your excuse!

    Reply

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    Amy at TheSceneFromMe — March 18, 2011 @ 7:23 am

    Oh this sauce sounds wonderful! I’ve never bought any arugula, so I must find it and try this soon:)

    Reply

  7. #
    7
    Heather — March 18, 2011 @ 7:28 am

    seriously, if you have the option to add creamy why WOULDN’T you?!

    Reply

  8. #
    8
    Lauren at Keep It Sweet — March 18, 2011 @ 7:37 am

    Look at you and all your veggie eating! Time for brownies:-)

    Reply

  9. #
    9
    Tracey — March 18, 2011 @ 7:39 am

    Love this idea! Such a simple meal but it sounds awesome.

    Reply

  10. #
    10
    Estela @ Weekly Bite — March 18, 2011 @ 7:53 am

    I love arugula!! Such a pretty green :)

    Reply

  11. #
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    a frog in the cottage — March 18, 2011 @ 7:54 am

    what a fantastic pasta recipe !!! just yummy yum yum

    Reply

  12. #
    12
    Katrina — March 18, 2011 @ 8:00 am

    My favorite part of this pasta is the sauce! It looks so good!!

    Reply

  13. #
    13
    Sarena (The Non Dairy Queen) — March 18, 2011 @ 8:05 am

    I never think to make pesto. This is beautiful. The color is so vibrant! You have convinced me…I need to put it on my list to make soon. Have a great day Jessica!

    Reply

    • Jessica — March 18th, 2011 @ 8:10 am

      You too!

      Reply

  14. #
    14
    Kathy — March 18, 2011 @ 8:06 am

    Thank you! This will be perfect for our meatless Lent Fridays!

    Reply

  15. #
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    Matt @ The Athlete's Plate — March 18, 2011 @ 8:07 am

    Great recipe! I am a total sucker for shrimp!

    Reply

  16. #
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    Erica — March 18, 2011 @ 8:08 am

    That seriously looks heavenly. And yes, its partially because I’ve been having odd cravings for shrimp….but also because it just looks good ;). Great flavor combo.

    Reply

    • Jessica — March 18th, 2011 @ 8:10 am

      Oh, I forgot about your shrimp cravings!! This is perfect. :)

      Reply

  17. #
    17
    Jen @ keepitsimplefoods — March 18, 2011 @ 8:12 am

    Gorgeous green colors! So proud of you for eating your veggies! :)

    Reply

  18. #
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    Karen — March 18, 2011 @ 8:17 am

    That dish looks amazing!! I love arugula too! A sauce just isn’t a sauce without cream and cheese!

    Reply

  19. #
    19
    Hannah — March 18, 2011 @ 8:24 am

    It’s so deliciously green! Like the scenery in Fern Gully! Like just-mowed grass! Like yumminess!

    Reply

  20. #
    20
    Angela @ Eat Spin Run Repeat — March 18, 2011 @ 8:25 am

    This looks divine!! I love pesto (and shrimp!) but don’t make it nearly as much as I should.
    PS. I think 50 servings is about right. ;)

    Reply

  21. #
    21
    Jason @ Shutter & Saute — March 18, 2011 @ 8:34 am

    I don’t think I have ever had shrimp and pesto together, but this looks delicious. Recipe saved.

    Reply

  22. #
    22
    Stacy @ Every Little Thing — March 18, 2011 @ 8:53 am

    I blogged about making those crispy shrimp tacos yesterday. They were fantastic! Will definitely have to try this one out.

    Reply

    • Jessica — March 18th, 2011 @ 8:58 am

      So glad you liked them!

      Reply

  23. #
    23
    Holly @ Couch Potato Athlete — March 18, 2011 @ 8:59 am

    A veggie that you DO like? :)

    This pasta looks so good and so GREEN!

    Reply

  24. #
    24
    Corinna @ The Fire Chiefs Wife — March 18, 2011 @ 9:01 am

    Such wonderful pictures. I love the green, it’s so vibrant and just screams ‘spring.’

    Reply

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    Brooke @ bittersweetb — March 18, 2011 @ 9:05 am

    This pasta looks amazing! I keep meaning to try different types of pesto than the regular basil pestp and I think this might be my first!

    Reply

  26. #
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    Heidi — March 18, 2011 @ 9:07 am

    Ziet er inderdaad zeer lekker uit, ga het ook eens proberen :-)))

    Reply

  27. #
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    Lauren @ Hungry Child in the City — March 18, 2011 @ 9:09 am

    You take such excellent photos. This looks like a great easy recipe. I would do it with some grilled chicken though, my bf is allergic to shrimp. Saddest thing ever, since it’s one of my favorite things! Thanks for the great recipe!

    Reply

  28. #
    28
    Kelly @ Laughter, Strength, and Food — March 18, 2011 @ 9:11 am

    Mmmm! I love anything pesto!

    Reply

  29. #
    29
    HeatherChristo — March 18, 2011 @ 9:17 am

    mmmm. beautiful too! looks like spring is here :)

    Reply

  30. #
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    Amanda- The Nutritionist Reviews — March 18, 2011 @ 9:18 am

    That looks delicious! I just had pesto pasta two nights ago : )

    Reply

  31. #
    31
    Kristen@PrettySweet — March 18, 2011 @ 9:25 am

    Love the color of this dish! I’ve only ever made a basil pesto but this sounds intriguing. Especially the “cream sauce” part! =)

    Reply

  32. #
    32
    Jessica — March 18, 2011 @ 9:30 am

    I do a spinach & arugula pesto more often than traditional basil pesto because arugula is so much cheaper & readily available! Same goes with walnuts instead of pine nuts. My husband can hardly tell the difference. Loving your blog! xo

    Reply

    • Jessica — March 18th, 2011 @ 10:15 am

      Thanks!

      Reply

  33. #
    33
    Sues — March 18, 2011 @ 9:40 am

    I absolutely love arugula in pesto. Really, I love any kind of pesto. I haven’t made a good shrimp dish in sooo long and this looks perfect! :)

    Reply

  34. #
    34
    Sarah — March 18, 2011 @ 9:53 am

    Looks amazing! Now I have to decide what I will be making this weekend the pesto or the lasagna?! Oh decisions… Your pictures are incredible and makes everything look irresistible.

    Reply

    • Jessica — March 18th, 2011 @ 10:15 am

      Thank you so much!

      Reply

  35. #
    35
    Anne Marie — March 18, 2011 @ 9:54 am

    This looks really yummy!! I love the arugula pesto recipe and can’t wait to try it… we’ll have to sub out the shrimp though. Hubby’s allergic!! (I cry about this nightly)

    Reply

    • Jessica — March 18th, 2011 @ 10:15 am

      Ah! I would too.

      Reply

  36. #
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    Jenny — March 18, 2011 @ 9:55 am

    oh my goodness, this looks divine! I love pesto, cream, and shrimp.

    Reply

  37. #
    37
    rebecca lustig — March 18, 2011 @ 9:56 am

    Look at that shade of green! it’s beautiful.

    Reply

  38. #
    38
    Maryea {Happy Healthy Mama} — March 18, 2011 @ 10:03 am

    Ooh I love arugula. This looks fantastic! Totally counts for like a week’s worth of veggies. ;-)

    Reply

  39. #
    39
    Amelia — March 18, 2011 @ 10:05 am

    This looks very delicious! As I saw the picture of the finished plate it reminded me of the dish on the April cover of Cooking Light. I maybe thought that you had started writing/ shooting food for them? I had to grab my issue to check! The only difference between their version and yours is they use ricotta, spinach, a couple other herbs, and leave out the shrimp. I love your recipes.

    Reply

    • Jessica — March 18th, 2011 @ 10:14 am

      Oh my gosh… I wish! Thank you! What a wonderful compliment, I have not seen that issue yet – I need to pick one up!

      Reply

  40. #
    40
    Feast on the Cheap — March 18, 2011 @ 10:06 am

    YUM. That’s all there is to say, major Y-U-M.

    Reply

  41. #
    41
    Justeen @ Blissful Baking — March 18, 2011 @ 10:08 am

    That is a beautiful shade of green! What a lovely pasta!

    Reply

  42. #
    42
    Briana — March 18, 2011 @ 10:09 am

    I know what I am having for dinner tonight! What a great idea to use arugula in Pesto!

    Reply

  43. #
    43
    Melissa — March 18, 2011 @ 10:10 am

    That is one gorgeous green color! I like my food to be pretty, so this would get me to eat greens! :)

    Reply

  44. #
    44
    Clarissa — March 18, 2011 @ 10:35 am

    OH MY GOSHHHH I WANT IT

    Reply

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    what katie's baking — March 18, 2011 @ 10:42 am

    WWOOOWW!! i love pesto so much, but i’ve never had it with arugla and asiago and this looks amazzinng.
    why am i craving this at 10 in the morning?

    Reply

  46. #
    46
    Joanna@ Drizzle of Sunshine — March 18, 2011 @ 11:05 am

    Cream sauces are bomb. My favorite is the Chicken Tequila Fettucini from California Pizza kitchen. It’s green too so I feel good about eating it. I’m sure it has veggies in it somewhere.

    Reply

    • Jessica — March 18th, 2011 @ 6:03 pm

      That sounds so good!

      Reply

  47. #
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    Moni'sMeals — March 18, 2011 @ 11:12 am

    Well done! Way to sneak in some veggies. :) Great color and photos!

    Reply

  48. #
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    AGS — March 18, 2011 @ 11:29 am

    I know this wasn’t featured yesterday. . . but it should have been. A little known fact is that it was BOTH St. Patrick’s Day AND the 150th anniversary of Italy’s unification (essentially, when it became a country). I had risotto last night to celebrate. . . but THIS would have been perfect. Nevertheless — I am going to make this, regardless of Italy’s 150th or St. Patrick’s day, very soon.

    Reply

  49. #
    49
    Julie @SavvyEats — March 18, 2011 @ 11:40 am

    This makes me super excited about the fact that I’m growing arugula this summer!

    Reply

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    Anna @ Newlywed, Newly Veg — March 18, 2011 @ 11:41 am

    This makes me *very* glad that I’m back on the seafood train.

    Reply

    • Jessica — March 18th, 2011 @ 6:03 pm

      Me too!!

      Reply

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