Pasta with Arugula Pesto and Shrimp

Recipe for Pasta with Arugula Pesto and Shrimp

Hello! Today we are going to prepare a delicious arugula pesto pasta with shrimp, a dish that combines the green freshness of pesto with the unmistakable flavor of the sea in every bite. It's perfect for those looking for a balance between Mediterranean flavors and the lightness of fresh pasta. Furthermore, this dish provides nutrients and an easy-to-achieve gourmet touch at home.

Preparation time

To organize yourself well, here is the estimated time for each stage of this recipe.

• Preparation: 10 minutes
• Cooking: 15 minutes
• Total: 25 minutes
• Servings: 4
• Difficulty: Easy

Ingredients

For the pasta and shrimp

• 3/4 pound medium shrimp, peeled and deveined
• 8 oz angel hair pasta
• 1/4 cup extra virgin olive oil
• 2 to 3 tablespoons fresh garlic, sliced
• 1/2 liter grape tomatoes, cut in half
• 1 1/2 cups fresh spinach, roughly chopped

For the arugula pesto

• 20 oz baby arugula
• 1/2 cup toasted pine nuts
• 3/4 cup grated Parmesan cheese
• 6 cloves of garlic
• Salt and pepper to taste
• 1/2 cup of olive oil

If you can't find baby arugula, you can substitute it with fresh spinach, although the flavor will be a bit milder. Pine nuts can also be replaced with toasted walnuts or almonds, but remember that they slightly change the pesto's profile.

Utensils we will use

• Large pot for pasta
• Large skillet for sautéing
• Cutting board and knife
• Bowl for mixing shrimp with pesto
• Blender or food processor for pesto
• Spoon or spatula for stirring
• Colander for draining the pasta
• Platter or large bowl for serving

Preparation

1. Prepare the arugula pesto

1. Wash and dry the arugula: Rinse the arugula under cold water to remove any dirt. Then dry it thoroughly with a cloth or paper towel to prevent the pesto from becoming watery.
2. Process the ingredients: In a blender or food processor, place the arugula, garlic cloves, toasted pine nuts, and Parmesan cheese. Pulse several times until well mixed.
3. Add the olive oil: While the processor is running, gradually add the olive oil. This helps to better integrate the oil and achieve a creamy consistency.
4. Season: Adjust with salt and pepper to taste. It's important to taste to balance the flavor and get your perfect green pesto.

2. Prepare the shrimp

1. Mix shrimp and pesto: In a small bowl, combine the cleaned shrimp with a quarter of the pesto you prepared. This way, the shrimp will absorb the flavor while you prepare the rest.
2. Let it rest: Set aside so they are well infused with the aroma of the pesto while you continue with the pasta.

3. Cook the pasta

1. Boil water with salt: Fill a large pot with water and add a good amount of salt to season the pasta from the start.
2. Cook the angel hair pasta: Add the pasta to the boiling water and cook according to package instructions, aiming for an al dente point so it doesn't lose texture.
3. Reserve water: Before draining the pasta, save approximately 1/3 cup of the cooking water; it contains starch that will help bind the sauce.
4. Drain the pasta: Use a colander to drain the water and set aside for the final mixture.

4. Sauté garlic and shrimp

1. Heat the oil: In a large skillet, heat the olive oil over low heat so that the garlic doesn't burn.
2. Add the garlic: Sauté the garlic slices slowly for 5 to 7 minutes until tender and aromatic, but without browning to avoid bitterness.
3. Remove the garlic: With a spatula, transfer the garlic to a small bowl and set aside.
4. Increase heat to medium: Now cook the shrimp along with their pesto mixture for 2 to 3 minutes until they turn opaque, a sign that they are ready and juicy.

5. Add vegetables and pasta

1. Incorporate tomatoes and spinach: Add the halved grape tomatoes and fresh spinach to the skillet, mixing gently so they combine without losing texture.
2. Add the pasta and reserved water: This will help distribute the pesto and keep the sauce smooth and glossy.
3. Season to taste: Add salt and fresh pepper to enhance all the flavors of the dish.
4. Stir well: Stir everything together so that the pasta is coated with the pesto and vegetable juices.

6. To finish and serve

Transfer the pasta to a large bowl to showcase your natural pasta with shrimp and gourmet arugula pesto. Sprinkle with plenty of grated Roman or Parmesan cheese to add that creamy and salty touch that completes the Mediterranean flavor. You can accompany this dish with a fresh salad, such as a caprese salad with melon or even with a fresh arugula and shrimp salad to complement the colors and flavors of green cuisine and the flavors of the sea.

I want to share these tips with you

• Do not overcook the shrimp: Cook them only until they turn opaque to prevent them from becoming tough and dry.
• Use pasta water when reserving: This trick ensures that the sauce has the perfect consistency and adheres well to the pasta.
• Temper the olive oil for the garlic: Cooking the garlic over low heat prevents it from burning and making your dish bitter.
• Always prepare fresh pesto: By making it yourself, you will control the intensity of the garlic and salt.
• Add fresh arugula leaves for garnish: Complements visually and tastefully with an extra green touch.
• If you don't have a blender: You can finely chop all the pesto ingredients by hand; it will take longer but you will preserve the artisanal texture.

Nutritional Information

• Calories: 450 kcal
• Proteins: 28 g
• Fats: 18 g
• Carbohydrates: 42 g
• Fiber: 4 g

These values are approximate per serving and may vary depending on the exact brands and quantities used.

5 keys to make it perfect

• Freshness of the ingredients: Choose fresh shrimp and green arugula to intensify the flavor.
• Fire control: Cook the garlic over low heat and the shrimp over medium heat; this preserves the aromas without bitterness or drying out.
• Al dente texture: The pasta should not be soft; it provides structure and a good mouthfeel.
• Balance in the pesto: Tasting while mixing prevents it from being too strong or bland.
• Final integration with liquid: Add the pasta water to bind the sauce well and prevent it from being dry.

When is it ideal to enjoy it?

This shrimp and pesto pasta is ideal for a weekend family meal or a light dinner with friends where you want to impress with a simple dish yet full of Mediterranean flavor. Its balance between seafood delights and fresh green makes it perfect for warm days when you crave something fresh and nutritious. Additionally, it's an excellent dish to enjoy after an active day, as it restores energy without feeling heavy.

Comparison with similar recipes

Share your experience

Cooking is for experimenting and sharing. Did you try this recipe from arugula pesto pasta with shrimp? Tell us how it turned out, if you made any variations or what accompaniments you used to highlight the flavors of the sea and the fresh pasta. Leave your comment and share your own tips for this Mediterranean delight!

Culinary glossary

• Al dente: Pasta cooking point where it is cooked, but firm to the bite.
• Pine nuts: Edible pine seeds, used for pestos for their mild flavor and creamy texture.
• Pesto: Traditional Italian sauce made from herbs, nuts, cheese and olive oil.
• Arugula: Green leaves with a slightly spicy and bitter taste, common in Mediterranean cuisine.
• Salt and pepper: Action of adding salt and pepper to season a dish.

Learn step by step in this video how to prepare and combine green pesto with shrimp to achieve the best flavor.

Find simple ideas here to prepare pasta with shrimp, ideal for a quick but flavorful dinner.