Crispy Shrimp Pasta with Arugula Pesto Cream Sauce.
There is one green that I occasionally allow in my life.
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.
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.
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.
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.
- 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
- 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
- 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.
- 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.
I’m counting this as fifty servings of veggies. That sounds fair.