(Recipe can be found on the Tasty Kitchen site here.)
Step by Step Instructions:
To make this awesome dish, here is everything that is needed: All-Purpose Flour, Kosher Salt, Heavy Cream, Extra-Virgin Olive Oil, Pre-Shredded Asiago Cheese, Garlic Powder, Ground Black Pepper, One Garlic Clove, One Bag of Pre-Washed Fresh Arugula, One Box of Pasta (I went for Whole Grain Linguine), and then 1 pound of Raw Shrimp that has been Peeled and Deveined.
First thing to do is to get a large pot full of water boiling for the pasta. Then get started on the shrimp by patting each shrimp dry with a paper towel. Combine the salt, pepper, and garlic powder and then sprinkle it on both sides of the shrimp. (Tip: I sprinkled one side of the shrimp them put a second plate over the top of the shrimp and flipped them over and removed the top plate to sprinkle the remaining seasoning over the other side of the shrimp, so you don’t have to flip each shrimp individually…I’m not lazy, just efficient.)
In a small bowl, measure 3 Tablespoons of All-Purpose Flour.
Then add 3 or 4 shrimp at a time to the flour and lightly flour each shrimp until all of the shrimp are lightly coated.
Now is a good time to make the pesto, since it can sit for a few minutes. In a food processor, add the arugula, asiago cheese, and garlic clove and process them until everything is well combined. Keep the food processor running and drizzle in the olive oil about a tablespoon at a time until it’s well combined. Season with salt and pepper to taste and put it in a bowl.
To the pesto add 1/4 cup of heavy cream and stir it together. Then set it aside. Don’t feel guilty…it’s only 1/4 cup of cream.
Then get a large pan and heat over medium-high heat about 2 Tablespoons of Olive Oil. While the oil is heating, your pasta water should be boiling. Go ahead and cook your pasta now.
It took a little maneuvering, but I got all of the shrimp in the pan. Brown it for about 2-3 minutes on each side.
By the time both sides of the shrimp are browned, the pasta should just about be done. When it’s cooked, add it to the shrimp and toss them together.
Then top the shrimp and pasta with the pesto cream sauce and toss it all together until everything is well coated in the arugula pesto. Serve the pasta with a little grated Parmesan cheese and you and your friends or family are all set! It’s as easy that that. This meal will also heat up extremely well for leftovers the following days, so enjoy!!
FOR THE SHRIMP AND PASTA:
1/2 pound Whole Wheat Pasta
1 pound Raw Peeled And Deveined Shrimp (tails Removed)
1/2 teaspoon Salt
1/2 teaspoon Pepper
1/2 teaspoon Garlic Powder
3 Tablespoons All-purpose Flour
2 Tablespoons Olive Oil
Fresh Grated Parmesan Cheese, To Serve
FOR THE PESTO:
1 clove Garlic
1 bag (6 Oz. Bag) Fresh Arugula
1/3 cup Asiago Cheese
1/4 cup Olive Oil (more, If Needed)
Salt And Pepper, to taste
1/4 cup Heavy Cream
For the shrimp and pasta:
1. Boil water for pasta and begin to cook according to directions.
2. Make sure shrimp is clean and completely dry. Combine salt, pepper, garlic and sprinkle it over the shrimp. Add the flour to a small bowl, and dredge the shrimp through the flour to get a very light coating on it.
3. Heat a skillet on medium high heat and add the olive oil. Once hot, add the shrimp and brown on each side, about 2–3 minutes per side.
4. Drain cooked pasta and add pasta to the shrimp.
5. Top with pesto. To serve, garnish with fresh Parmesan.
For the pesto:
1. In a food processor, combine garlic, arugula and cheese. Pulse until combined.
2. Stream in olive oil one tablespoon at a time until the pesto becomes smooth. Taste and season with salt and pepper if desired.
3. Add pesto to a large bowl and stir in cream, using a large spoon.
4. Add to shrimp and pasta when ready.