terry pogue

Spaghetti With Arugula Pesto And Seared Jumbo Shrimp

Serves 6
Recipe By: Giada De Laurentiis

2 cup 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.

Cook Time: 15 minutes
Yield: 6 servings


Exported from A Cook's Books -- Recipe management for Macintosh

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