Spaghetti with Arugula Pesto and Seared Jumbo Shrimp for IHCC

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.

Parisian Steak and Cheese Croissant Sandwiches

This week we are exploring Giada's recipes - Out of Italy!
Over at I Heart Cooking clubs(feel free to join in!)
At first i misunderstood the term "out of Italy" i tought it ment straight out of Italy, but later when the post was made i read it was the meaning to cook up one of giada's non italian Recipes. So lets get her out of her comfort zone and see if she gets comfortable anywhere else to.....

Looking for a recipe to make i came across this Parisian Cheese steak recipe, And i really love Paris. And since i live only a four our drive from this city i've been there only twice in my 29 years of living. Maybe a great idea for a little trip anytime soon, because its been a while. So for know this parisian cheese steak whil have to do...


cook time: 11 minutes
yields: 4 servings
(adapted from the foodnetwork.com)
Ingredients
4 (4-ounce) beef fillet steaks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter, at room temperature
4 croissants
6 ounces Brie cheese, cut into 1/2-inch slices, at room temperature
2 cups arugula
1 cup (about 4 ounces) jarred roasted red bell peppers, thinly sliced

Directions
Season the steaks with salt and pepper. In a medium skillet, melt the butter over medium-high heat. Cook the steaks for about 5 minutes each side for medium-rare. Set aside for 5 minutes before slicing. Slice the steak, across the grain, into 1/4 to 1/2-inch thick slices.


Heat a large nonstick skillet or griddle over medium heat. Using a serrated knife, slice the croissants in half lengthwise. In 2 batches, place the croissant halves, cut side down in the skillet and cook for 30 seconds to 1 minute until lightly toasted. Lay the Brie slices over the toasted croissant halves. Place about 1/4 cup of the arugula on the bottom halves of the croissants. Add the sliced steak. Arrange the red bell pepper on top of the steak. Top with the remaining arugula and add the top of the croissant. Serve immediately.