Linguine With Grilled Shrimp And Arugula-parsley Pesto Recipe
This recipe prepares a vibrant linguine dish featuring perfectly grilled shrimp and a fresh, herbaceous arugula-parsley pesto. The whole-wheat pasta provides a hearty base, while toasted walnuts and Parmigiano-Reggiano add depth to the zesty pesto. It's a flavorful and relatively quick meal, ideal for a satisfying lunch or dinner.
Equipment
- 1 Food Processor For blending the pesto ingredients smoothly.
- 1 Grill Pan Alternatively, an outdoor grill for charring the shrimp.
- 1 Large Pot For cooking the linguine.
- 1 Cutting Board For prepping garlic and other ingredients.
- 1 Chef's knife For mincing garlic and other prep tasks.
Ingredients
Main
- 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
Instructions
- Toast walnuts in a dry skillet over medium heat until fragrant; set aside to cool.
- In a food processor, combine toasted walnuts, garlic, arugula, parsley, 6 tablespoons olive oil, ricotta, Parmigiano-Reggiano, and black pepper. Process until smooth, scraping down sides as needed.
- In a bowl, toss peeled and deveined shrimp with a drizzle of extra-virgin olive oil, sea salt, and ground black pepper.
- Preheat a grill or grill pan over medium-high heat. Grill shrimp for 1-2 minutes per side, or until pink and opaque.
- Bring a large pot of salted water to a rolling boil. Add whole-wheat linguine and cook according to package directions until al dente.
- Before draining the pasta, reserve about 1 cup of the starchy cooking water.
- Drain the cooked linguine thoroughly.
- In a large bowl or back in the pot, add the drained linguine, pesto, and grilled shrimp. Toss gently to coat everything evenly.
- If the sauce seems too thick, add a tablespoon or two of the reserved pasta water to achieve a smooth, creamy consistency.
- Taste and adjust seasoning if necessary. Serve immediately, garnished with a sprinkle of extra Parmigiano-Reggiano or fresh herbs if desired.
Notes
For the pesto, ensure walnuts are properly toasted to deepen their flavor without burning. Blanching the garlic cloves briefly before adding to the food processor can mellow their intensity, making the pesto more balanced. When grilling shrimp, avoid overcooking, as they can quickly become tough; look for a vibrant pink color and opaque flesh. Always cook the linguine al dente, and reserve some pasta water to emulsify the pesto with the pasta, creating a silky sauce that clings beautifully. A final drizzle of high-quality extra-virgin olive oil before serving will enhance the dish's aroma and richness.