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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
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. This is call as pesto, now 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
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
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. This is call as pesto, now 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