Saturday, June 6, 2015

Creamy Shrimp and Pasta with Arugula Pesto

Arugula Pesto
My garden is brimming with arugula! I'm turning the abundance into arugula pesto. I'll fold the pesto into heavy cream and toss it with shrimp and pasta for some friends who are coming in for dinner this weekend. I can't wait to share one of our favorite arugula recipes. Serve this delicious dish with warm, crisp rolls that you've slathered with soft butter.

2 cloves garlic
3 cups arugula (about 3 generous handfuls)
⅓ cup pecorino cheese, grated
½ teaspoon salt
¼ cup olive oil
4 cups raw egg noodles
3 tablespoons unbleached all-purpose flour
1½ teaspoons Bosari Citrus Seasoning Blend
1 pound raw shrimp, peeled, deveined and patted dry
2 tablespoons canola oil
¼ cup heavy cream

1.      In a food processor, pulse garlic a few times. Add arugula, pecorino cheese and salt. Pulse until combined. Slowly pour olive oil through the feed tube, and whirl mixture until well combined. Transfer pesto to a medium bowl. Set aside.
2.      Cook pasta according to package directions.
3.      While the pasta is cooking; combine flour with citrus seasoning blend in a small bowl. Dredge the shrimp in the seasoned flour mixture coating shrimp completely.
4.      Heat canola oil a large skillet over medium heat, and add the shrimp (you may have to cook the shrimp in batches), and cook until light brown on both sides, about 2-3 minutes.
5.      Add cream to arugula mixture and stir until well combined. Add creamy pesto to drained pasta, and toss until well combined. Add the shrimp to pasta. Warm the combination over a low heat, stirring constantly. Serve immediately.
4 servings