Linguine with Grilled Shrimp and Arugula-Parsley Pesto
- 2 cloves garlic
- 1/4 cup walnuts, toasted
- 1 cup packed arugula leaves
- 1 cup packed parsley leaves
- 6 tablespoons extra-virgin olive oil, plus more for grilling shrimp
- 2 tablespoons part-skim ricotta cheese
- 2 tablespoons grated Parmigiano Reggiano cheese
- 1/4 teaspoon ground black pepper
- 1 pound dried whole-wheat linguine or spaghetti
- 1 1/2 pound peeled and deveined medium or large shrimp
- 1/2 teaspoon fine sea salt
To make the pesto, combine garlic, walnuts, arugula, parsley and olive oil in the bowl of a food processor.
Pulse until smooth, scraping down sides of bowl occasionally.
Transfer to a large serving bowl and stir in ricotta, Parmigiano Reggiano and black pepper. Set aside.
Bring a large pot of salted water to a boil and add linguine.
Cook, stirring occasionally, until al dente, about 8 minutes.
Drain, reserving 1 tablespoon water.
Stir reserved pasta cooking water into the pesto.
Add pasta to pesto, stir to combine and cover to keep warm.
While pasta cooks, prepare a grill for medium-hgih heat cooking.
Thread shrimp onto skewers (If using wooden skewers, soak in water for 30 minutes before assembling), drizzle with oil and season with salt and pepper.
Grill shrimp, flipping once, until deep golden brown and cooked through, 3 to 4 minutes.
Remove shrimp from skewers and add to pasta and pesto.
Toss to combine and serve.
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- 2 cloves garlic
- 1/4 cup walnuts, toasted
- 1 cup packed arugula leaves
- 1 cup packed parsley leaves
- 6 tablespoons extra-virgin olive oil, plus more for grilling shrimp
- 2 tablespoons part-skim ricotta cheese
- 2 tablespoons grated Parmigiano Reggiano cheese
- 1/4 teaspoon ground black pepper
- 1 pound dried whole-wheat linguine or spaghetti
- 1 1/2 pound peeled and deveined medium or large shrimp
- 1/2 teaspoon fine sea salt