I've been missing out of last weeks fall theme, but back here with this weeks potluck at IHCC.
My boyfriend has been asking about shrimps so when i came across this recipe, i thougt this would be a delicious simple weeknight meal.
He really loved my choice because he saw no veggies(he isn't a big fan of them), but ofcourse there is already a lot of arugula in the sauce/ pesto. Seems like a great choice to me to! No complaining about the veggies he didn't like because he didn't regonized them.
recipe from foodnetwork.com
Cook time: 15 minutes
yields: 6 servings
Ingredients
2 cups 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 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish
Directions
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
yields: 6 servings
Ingredients
2 cups 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 pound jumbo shrimp
1 pound spaghetti
Lemon zest, for garnish
10 parsley leaves, chopped, for garnish
Directions
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.
Beautiful dish!
BeantwoordenVerwijderenThat does look really, really good. Giada is shy with the garlic, have you noticed that?
BeantwoordenVerwijderenGreat dish!
This is my kind of dish. Simple, beautiful, and tasty! Very nice!
BeantwoordenVerwijderenYour pictures are gorgeuous!
BeantwoordenVerwijderenI've made a similar Giada dish with arugula and lemon oil - just delicious.
This is a pretty dish and looks so delicious too. Great pick! ;-)
BeantwoordenVerwijderenThat is one gorgeous dish! never have I seen shrimps look so appealing.
BeantwoordenVerwijderenThis looks wonderful! Your pictures are great.
BeantwoordenVerwijderenThe shrimp and pasta look so beautiful in your picture - very inviting! This looks like a beautiful recipe. Great way to sneak those veggies into your boyfriend.
BeantwoordenVerwijderenYum - this looks totally delicious - I have a big bunch of arugula in the fridge right now, so I have to try this. Funny thing is, I bet I could get my boyfriend to eat this too, even though he thinks he doesn't like arugula!! Beautiful photos.
BeantwoordenVerwijderenSue :-)