Linguine with Grilled Shrimp and Arg-Parsley Pasta
Entrees - Maindishes
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 reduced-fat ricotta cheese
2 tablespoons grated Parmigiano-Reggiano cheese
Ground black pepper, to taste
1 pound dried whole-wheat linguine or spaghetti
1 1/2 pounds peeled and deveined medium or large shrimp
1/2 teaspoon sea salt
To make 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 water to a boil and add linguine. Cook, stirring occasionally, until al dente, following package directions for timing. Drain, reserving some water. Stir 1 tablespoon of the reserved pasta cooking water into the pesto. Add pasta to pesto, stir to combine and cover to keep warm.
While pasta cooks, preheat grill to medium-high heat. Thread shrimp onto skewers, 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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